 California Picnic Loaf
Makes 4 to 6 servings
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Image © Publications International, Ltd.
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California Picnic Loaf
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Ingredients
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1
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(7- to 8-inch) round sourdough bread
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1/4
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cup salsa
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1/4
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cup mayonnaise or reduced-fat mayonnaise
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1/2
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cup shredded Colby-Monterey Jack cheese
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1
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cup shredded romaine lettuce
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2
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cups cooked chicken breast, chopped*
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1/4
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cup sliced, pitted black olives
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1
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avocado, thinly sliced
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*Leftover rotisserie chicken or a 10-ounce package of cooked chicken
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1. Slice off top one-third of bread, creating a lid; set aside. Scoop out bread insides from bottom of round, leaving a hollow shell. (Save bread insides for another use.)
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2. Combine salsa, mayonnaise and cheese. Spread half on the bottom inside of the bread shell. Top with lettuce and layer with chicken and remaining salsa mixture. Layer on olives and avocado. Press down for a firm filling. Cover with top lid of bread.
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3. Wrap in plastic or foil and refrigerate up to 4 hours for easier slicing. When ready to serve, cut into 4 to 6 wedges.
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Tip
Use leftover bread to make homemade croutons. Cut or tear into bite-size pieces, toss with a small amount of olive oil and dried herbs, spread onto a baking sheet and bake at 350°F for 10 to 12 minutes or until browned.
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© Publications International, Ltd.
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Printed
from fbnr.com
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