Provençal Chicken Baguettes

FILLING
3 tablespoons extra-virgin olive oil
2 teaspoons dried herbes de Provence*
2 teaspoons white balsamic vinegar or white wine vinegar
1 large clove garlic, minced
1 2/3 cups shredded rotisserie chicken (8 oz.)

SANDWICHES
1 baguette, cut into 4 (6-inch) pieces, halved lengthwise
1/2 cup soft goat cheese, room temperature
1 1/3 cups lightly packed baby arugula
2 small yellow or red tomatoes, thinly sliced
1/3 cup purchased roasted red bell pepper strips, drained
2 thin slices red onion, separated into rings
3 tablespoons finely chopped pitted Niçoise or Kalamata olives

1. Combine all filling ingredients except chicken in medium bowl. Add chicken; toss to coat. Let stand at room temperature 15 minutes.
2. Remove some of the inside soft bread from baguette bottoms. Spread each baguette half with 1 tablespoon cheese; layer sandwiches with arugula, tomatoes, chicken mixture, bell pepper strips, onion and olives.

TIP *Herbes de Provence is a combination of dried herbs that usually contains basil, thyme, fennel seeds, savory, lavender, marjoram, rosemary and sage. It can be found in the spice aisle of the grocery store. If you can’t find it, substitute 2 teaspoons dried basil, marjoram, rosemary, sage and/or thyme.

Makes 4 sandwiches

PER SANDWICH: 490 calories, 20.5 g total fat (5.5 g saturated fat), 29.5 g protein, 47.5 g carbohydrate, 60 mg cholesterol, 805 mg sodium, 3 g fiber

Today's Tip: Buying Lemons & Limes
Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.