Curried Chicken Salad Sandwiches

(from shawn’s recipe box)

You can prepare the chicken salad up to a day ahead and refrigerate; assemble the sandwiches just before serving.
6 servings (serving size: 2 sandwiches)

Source: Nancy Hughes, Cooking Light, MAY 2006

Serves 6 people

Categories: Sandwiches

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

Directions

  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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