Italian chicken toasties with roast vege salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 4 medium tomatoes, sliced
  
• 1 eggplantaubergineX, sliced
  
• 1 red onion, sliced thinly
  
• 50g cottage cheese
  
• 50g feta, crumbled
  
• 4 tablespoons pesto
  
• 3 tablespoons plain low-fat yoghurt
  
• 1 tablespoon olive oil
  
• 25g sundried tomatoes, chopped
  
• 1 ½ cups lean cooked chicken, diced
  
• 2 cups spinach, shredded
  
• 2 tablespoons torn fresh basil leaves, plus extra to garnish
  
• black pepper
  
• 8 slices wholegrain bread
  
• spray oil
  
• 4 tablespoons balsamic dressing

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Instructions

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1. Preheat oven to 190ºC. On a baking tray, place tomatoes, eggplant and onion and spray with a little oil. Bake for 20-25 minutes until softened.
2. In a bowl, combine cheeses with pesto, yoghurt, oil and tomato. Stir in chicken, spinach and basil. Season with pepper.
3. Heat a toasted sandwich maker or grill pan. Place on it a bread slice and 1/4 of the filling. Top with bread. Spray with oil. Repeat with remaining bread and filling. Toast until golden brown.
4. In a bowl, toss roasted veges in balsamic vinegar, serve with toasties and garnish with extra fresh basil leaves.

Nutrition info (per serve)

Calories 523 cal

Kilojoules 2200 kJ

Total fat 26 g

Saturated fat 6 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jun 2018

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