Curried Chicken Salad Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 16%
  • Fat: 4.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.5g
  • Carbohydrate: 36.3g
  • Fiber: 4.5g
  • Cholesterol: 40mg
  • Iron: 2.6mg
  • Sodium: 606mg
  • Calcium: 57mg

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

  1. Trim crusts from bread slices; cut slices into triangles.
  2. 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.
  3. 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.
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