Nutrition per serving may change if servings are adjusted.
1 8- to 9-inch Italian flatbread (focaccia)
¼ cup light mayonnaise
¼ cup chopped bottled roasted red sweet peppers
1 teaspoon capers, drained (optional)
2 cups fresh baby spinach and/or arugula
2 cups shredded cooked chicken breast (10 ounces)
1 medium tomato, quartered and thinly sliced
¼ cup thinly sliced red onion, cooked if desired (see Tips)
2 hard-cooked eggs, shredded
Halve focaccia horizontally. Wrap and save the top half for another use. Set the bottom half aside. In a small bowl, combine mayonnaise, roasted red peppers and, if using, capers. Spread mayonnaise mixture over the cut side of the focaccia half.
Arrange spinach atop the mayonnaise mixture. Top with chicken, tomato, red onion and eggs. Cut into wedges.
Tips: To cook onion, coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium heat. Add red onion. Cook for 5 to 10 minutes or until onion is tender and lightly browned.
Variation: Substitute 6 multigrain ciabatta rolls, split, for the focaccia. Spread mayonnaise mixture on cut sides of rolls. Fill rolls with spinach, chicken, tomato, red onion and eggs.