Chicken Olive Ciabatta
Tender chunks of cooked chicken breast are combined with roasted bell peppers, ripe olives, green onions, fresh rosemary and red wine vinegar, and served on a fresh ciabatta roll.
6 ounces roasted red and yellow bell peppers, drained and chopped
1/2 cup wedged California Ripe Olives
2 tablespoons chopped green onions
1 teaspoon chopped fresh rosemary
1 teaspoon red wine vinegar
10 ounces sliced roasted chicken breast
4 ciabatta rolls, split
- In a small mixing bowl, combine peppers, California Ripe Olives, green onions, rosemary and vinegar.
- Assemble sandwiches by arranging a few slices of chicken breast on the bottom half of each bun. Top with a scoop of pepper olive mixture and cover with remaining bun.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 310; Total Fat: 7g; Cholesterol: 60mg; Total Carbs: 33g; Protein: 28g; Sodium: 640mg.
Recipe and photograph courtesy of California Ripe Olives.