Not a bad recipe - might make again with a few adjustments. It could use a few more spices to give it some zest, and I'll probably cut out the walnuts next time. Not a fan of pineapple, so I substituted in apple, which turned out pretty good. Has potential, just needs some help!
Curried Chicken Salad Sandwiches
If you don't want to make all eight sandwiches at once, simply keep the chicken salad in the refrigerator and assemble the sandwiches as desired.
Yield: 8 servings (serving size: 1 sandwich)
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 321
- Fat: 14.1g
- Saturated fat: 2.1g
- Protein: 32.4g
- Carbohydrate: 28.4g
- Cholesterol: 65mg
- Iron: 4.1mg
- Sodium: 626mg
- Calories from fat: 40%
- Fiber: 10.9g
- Calcium: 339mg
Ingredients
- 1/2 cup light mayonnaise
- 1/4 cup plain low-fat yogurt
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 4 cups shredded cooked chicken breast
- 1/2 cup seedless red grapes, halved
- 1/2 cup chopped walnuts, toasted
- 1 (8-ounce) can pineapple tidbits in juice, drained
- 1/3 cup diced red onion
- 16 slices whole wheat double-fiber bread (such as Nature's Own)
- 8 lettuce leaves
Preparation
- Combine first 5 ingredients in a large bowl. Add chicken and next 4 ingredients; stir well to combine.
- . Top each of 8 bread slices with 1/2 cup chicken salad. Top each with a lettuce leaf and a bread slice.
Curried Chicken Salad Sandwiches Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, No-Cook, Portable/Picnic, Quick/Easy, Family
- CUISINE: American
- MAIN INGREDIENT: Poultry
- OCCASION: Summer
- PUBLICATION: Oxmoor House
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