Open-faced Curried Chicken Salad Sandwich

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

2 bone-in skinless chicken breast halves, (about 1 1/2 pounds)

4 cups water

2 tablespoons kosher salt

1/4 cup non-fat yogurt

1/4 cup low-fat mayonnaise

1 tablespoon freshly squeezed lime juice

1 1/2 teaspoons Madras-style curry powder

1 teaspoon grated fresh ginger

1/3 cup chopped flat-leaf parsley

3 tablespoons sliced almonds

1/4 fresh pineapple, diced (about 1 1/4 cups)

1 bunch watercress, stems trimmed

4 slices wheat bread or 2 whole wheat English muffins, split and toasted

Directions

  1. 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.
  2. 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.
Grilled Avocado and Chicken Salad
PREMIUM
21m Easy 95%
CLASS
Crispy Baked Chicken Wings
PREMIUM
25m Easy 100%
CLASS
Mexican Chicken Salad with Guacamole and Fresh Romaine
PREMIUM
11m Intermediate 99%
CLASS
Chicken Green Enchiladas
PREMIUM
23m Intermediate 99%
CLASS

Kwame Onwuachi

Curry Chicken

30m Intermediate 99%
CLASS
26m Easy 98%
CLASS