Chunky Chicken Salad Sandwich

Chicken-Salad-Sandwich-31

Try this chicken salad sandwich recipe from Aviva Goldfarb of The Six O'Clock Scramble. See the full post at Kitchen Explorers.

Prep time: 25 Minutes

Yield: 6 servings

Ingredients

  • 1 – 1 1/2 lbs. boneless, skinless chicken breast
  • 1/2 cup plain nonfat yogurt
  • 1/4 cup reduced-fat mayonnaise
  • ½ lemon, juice only, about 2 Tbsp.
  • 2 Tbsp. mango chutney or apricot jam
  • 2 – 3 tsp. curry powder, to taste
  • 2 celery stalks, large finely diced
  • 1 cup seedless red grapes, halved
  • 1/4 cup shelled and unsalted pistachio nuts, or use slivered almonds or coarsely chopped pecans
  • 12 slices whole wheat bread (optional)
  • 1 head lettuce (optional)

Directions

  1. Trim any excess fat from the chicken. Place the chicken in a large heavy skillet and add just enough water to cover it. Bring the water to a boil over high heat, reduce the heat to a simmer, cover and poach the chicken (steam it lightly in boiling water) for 7-10 minutes, until it is just cooked through (check by cutting into the thickest piece of chicken to make sure it is no longer pink).
  2. Rinse the chicken under cold water until it is cool. Dice the chicken into 1/2-inch pieces.
  3. Meanwhile, in a large bowl, combine the yogurt, mayonnaise, lemon juice, chutney or jam and curry powder. Stir in the chicken, celery, grapes, and nuts. Serve it on whole wheat bread with a couple of lettuce leaves, if desired.
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