Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

Add a touch of India to your chicken salad by stirring in curry powder, fresh ginger, and dried apricots and serving it on rounds of naan bread.Total time: 35 minutes.

Lisa Bell
Recipe by Cooking Light December 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients (through parsley) to mayonnaise mixture, tossing to coat.

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  • Heat naan according to the package directions, if desired.

  • Spoon about 3/4 cup chicken mixture onto each naan. Top with 3/4 cup watercress; fold over.

Nutrition Facts

458 calories; calories from fat 24%; fat 12.2g; saturated fat 3g; mono fat 4.1g; poly fat 3.8g; protein 35.5g; carbohydrates 52.7g; fiber 5.5g; cholesterol 72mg; iron 3.8mg; sodium 602mg; calcium 83mg.
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