Recipe courtesy of Food Network Kitchen
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings (3 1/2 cups)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, just the chicken is just firm, about 15 minutes. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces.

Whisk yogurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Billie's Houdini Chicken Salad

Recipe courtesy of Trisha Yearwood

Hot Open-Face Roast Beef Sandwiches

Recipe courtesy of Food Network Kitchen

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Chicken Waldorf Salad

Recipe courtesy of Suki Hertz

Chicken Taco Salad

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

All-American Down-Home Patriotic Meatloaf Sandwich

Recipe courtesy of Jeff Mauro

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking