Chicken, Tomato, and Cucumber Salad with Pesto Ciabatta Toasts

2 cups chopped, cooked chicken, reserved
from Meal 4
1 pint grape tomatoes, halved
1 English cucumber, sliced diagonally
¼ cup finely chopped red onion
¼ cup chopped flat leaf parsley
2 tablespoons olive oil
Zest and juice of ½ lemon
¾ teaspoon salt
½ teaspoon pepper
2 oz crumbled feta cheese
---------------------------------------------------------------
½ loaf whole wheat ciabatta bread
2 tablespoons extra virgin olive oil
¼ cup pesto

In a large bowl, combine chicken, tomatoes,
cucumber, onion, parsley, olive oil, lemon zest,
lemon juice, salt and pepper. Toss, and let
stand 10 minutes. Top with feta cheese just
before serving.
---------------------------------------------------------------
Preheat oven to 375 degrees. Slice bread into
½-inch-thick slices. Arrange on a baking sheet
in single layer. Brush slices with olive oil to
lightly coat. Bake for several minutes until lightly
toasted. Remove from oven, and spread pesto
evenly over toasted slices. Serve chicken salad
over pesto toasts.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.