Chicken Pan Bagna

• 2 cups sliced skinless, boneless rotisserie chicken breast
• 1 cup thinly sliced zucchini
• 1/2 cup thinly sliced red onion
• 2 tablespoons coarsely chopped pitted kalamata olives
• 1/4 teaspoon grated fresh lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons olive oil
• 1 teaspoon capers, drained and coarsely chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon chopped fresh rosemary
• 1 (8-ounce) French bread baguette
• 4 small curly leaf lettuce leaves
• 8 thin slices tomato

1. Combine first 11 ingredients in a medium bowl; toss well. Set aside.
2. . Cut baguette in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.
3. . Arrange lettuce and tomato on bottom half of loaf. Spoon chicken mixture evenly over lettuce and tomato. Replace top half of loaf; cut crosswise into 4 equal portions.

skinless, zucchini, red onion, olives, lemon rind, lemon juice, olive oil, capers, freshly ground black pepper, salt, fresh rosemary, bread, curly leaf, tomato

Taken from www.myrecipes.com/recipe/chicken-pan-bagna (may not work)