Curried Chicken Salad Sandwiches
6
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Leave leftover salad in the fridge to make these filling sandwiches another day. Or put a scoop of it over a plate of mixed greens for a lighter lunch or dinner.
Ingredients
Curry powder
3 tbsp(s)
Fat free mayonnaise
1 cup(s)
Chutney
¼ cup(s)
Table salt
1 tsp(s)
Roasted skinless boneless chicken breast
1 pound(s), cubed
Apple
1 medium, cored and cubed
Pear
1 medium, cored and cubed
Celery
2 stalk(s), medium, stalks, diced
Raisins
¼ cup(s)
Lettuce
12 piece(s)
Reduced calorie wheat bread
12 slice(s), toasted
Instructions
1
In a small skillet over low heat, toast curry powder until fragrant.
2
Combine curry powder, mayonnaise, chutney and salt in a small bowl. In a separate, large bowl, toss chicken, apple, pear, celery and raisins. Add mayonnaise mixture and combine.
3
Place a piece of lettuce on each of 6 slices of bread, divide chicken salad (about 1 cup per serving) among them, cover with second piece of bread and serve.
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