Wednesday, September 19, 2007

Focaccia and Chicken Salad

Bread Ingredients

1 can refrigerated pizza dough *
4 large cloves garlic, minced

4 TBS olive oil

1 TBS dried rosemary

* I made dough in the bread-maker

Bread Preparation
  1. Roll dough into a circle and place on greased cookie sheet.

  2. Mix garlic, olive oil and rosemary, and brush 1/2 the mixture onto the bread dough.

  3. Cut the dough into quarters (making one horizontal cut and one vertical cut.)Fold each quarter over, making a triangle out of each piece.

  4. Brush remaining olive oil mixture over the tops.

  5. Bake at 350 degrees for 15-20 minutes, or until light golden brown.

Chicken Salad Ingredients

1 Avocado, peeled and sliced

3 boiled chicken breasts, shredded (The recipes actually calls for a drained 12 oz. can of dark and white meat chicken.)

2 Celery stalks, chopped into small bits

Red wine vinegar


2 Green onion stalks

(I think sliced grapes or chopped almonds would be fun to add sometime.)

Chicken Salad Preparation

  1. Mix chicken, celery and green onions with desired amount of mayonnaise. (The recipe calls for 1/3 cup, but I bet I used more than that.)

  2. Add a few dashes of Red Wine vinegar to a create a subtle flavor. (Probably just about 2 teaspoons.)

  3. Let refrigerate while focaccia is baking. (Even more flavorful and delicious the second day.)

Sandwich Preparation

Peel open baked focaccia and add sliced avocado, sliced tomato and desired amount of chicken salad. (I think a small amount is best, so the focaccia's flavor can come through.)

1 comment:

Jen said...

I would have NEVER thought of using dough this way. I can't wait to try it!