Slimmed Down – Open-faced Curried Chicken Salad Sandwich

2017-08-06
  • Yield : 4 servings (3 1/2 cups)
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    355 calorie
  • Fat

    12 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    93 milligrams
  • Sodium

    1152 milligrams
  • Carbohydrate

    22 grams
  • Fiber

    3 grams
  • Protein

    35 grams
  • Sugar

    8 grams

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, toasted

Method

Step 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.

Step 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.

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