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)
Recipe from Oxmoor House

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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

  1. Combine first 5 ingredients in a large bowl. Add chicken and next 4 ingredients; stir well to combine.
  2. . Top each of 8 bread slices with 1/2 cup chicken salad. Top each with a lettuce leaf and a bread slice.
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