Curried Chicken Salad Sandwiches

Curried Chicken Salad Sandwiches Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
You can prepare the chicken salad up to a day ahead and refrigerate; assemble the sandwiches just before serving.

Yield:

6 servings (serving size: 2 sandwiches)

Recipe from

Cooking Light

Nutritional Information

Calories 271
Caloriesfromfat 16 %
Fat 4.8 g
Satfat 1 g
Monofat 1.2 g
Polyfat 1.2 g
Protein 20.5 g
Carbohydrate 36.3 g
Fiber 4.5 g
Cholesterol 40 mg
Iron 2.6 mg
Sodium 606 mg
Calcium 57 mg

Ingredients

24 (1-ounce) slices pumpernickel bread
Cooking spray
2 1/2 tablespoons finely chopped onion
1 1/2 tablespoons dark brown sugar
1 1/2 tablespoons cider vinegar, divided
2 cups chopped roasted skinless, boneless chicken breast
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon salt

Preparation

Trim crusts from bread slices; cut slices into triangles.

Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Combine sugar and 1 1/2 teaspoons vinegar, stirring with a whisk until sugar dissolves. Add sugar mixture to pan, scraping pan to loosed browned bits. Remove from heat; cool to room temperature.

Combine onion mixture, remaining 1 tablespoon vinegar, chicken, and remaining ingredients. Place about 2 tablespoons chicken mixture on each of 12 bread slices. Top with remaining bread slices.

Nancy Hughes,

Cooking Light

May 2006
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