Hawaiian Chicken Salad Sandwiches

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 5 slices thick-sliced bacon, diced
• 1 1/2 french baguettes (36 inches total)
• 6 tablespoons extra virgin olive oil, divided
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1 -2 pinch crushed red pepper flakes
• 1 1/4 cups packed fresh cilantro leaves
• 1/2 cup packed fresh mint leaves
• 1 tablespoon chopped fresh gingerroot
• 1/2 a lime, juice of
• 3/4 cup light mayonnaise
• 1/4 cup low-fat plain yogurt
• 3 cups shredded rotisserie chicken
• 1/2 cup chopped macadamia nuts
• 1 cup fresh baby spinach leaves
• 1 tablespoon oil-and-vinegar salad dressing
• 1 cup chopped fresh pineapple
• 1 tablespoon minced jalapeno pepper
• 1/4 cup minced red bell pepper

Recipe

• 1 preheat broiler to high with rack 6 inches from the element.
• 2 sauté bacon in a skillet over medium heat until crisp, 8–10 minutes; drain bacon on a paper-towel-lined plate.
• 3 prepare baguettes by slicing top third off and removing bread inside; set aside for another use.
• 4 cut whole baguette into 4 equal portions and half baguette into 2 portions.
• 5 brush each piece with 1 tablespoons oil, season with salt and pepper, and broil on a baking sheet until toasted, 2–3 minutes.
• 6 process cilantro, mint, gingerroot, and lime juice in food processor until minced; add mayonnaise and yogurt; pulse to combine.
• 7 season mixture with salt, pepper & crushed red pepper flakes.
• 8 combine chicken, nuts, and bacon with cilantro mixture; set aside.
• 9 toss spinach with salad dressing; stir pineapple and jalapeno together in a bowl.
• 10 to assemble the sandwiches:.
• 11 divide spinach among baguettes; top ech with 1/2 cup chicken salad and 2–3 tablespoons pineapple mixture.
• 12 garnish sandwiches with bell pepper.