Curry Chicken Salad Sandwiches
Ingredients:
½ cup sliced almonds, toasted
½ cup cashews, toasted
1 rotisserie chicken
2 green onions, sliced
2 pieces of celery, diced
30 grapes, cut in half
1 cup non fat Greek yogurt
½ cup regular mayo
¼ cup apricot jam
2 tablespoons curry powder
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon Sriracha
¼ cup chopped cilantro
Toasted Bread
Avocado, smashed in to spread
Turkey Bacon
Iceberg lettuce
Iceberg lettuce
Place almonds and cashews in a small dry saute pan and cook over low heat until browned. Set aside and let cool. Next, remove the meat from the rotisserie chicken in large chunks and dice in to bite size pieces. Combine the toasted nuts, chicken, green onions, celery and grapes in to a large bowl.
To make the dressing, add the Greek yogurt, mayo, apricot jam, curry powder, lemon juice, salt, pepper and Sriracha to a small bowl and whisk well. Pour half of the dressing over the chicken mixture and fold in. Add additional mixture as needed until you meet your desired consistency.
To bring it all together, toast a few slices of bread, add the avocado spread to one slice and a scoop of the chicken salad to the other. Top the half with the chicken salad with a slice of turkey bacon and the iceberg lettuce. Season with a bit of pepper. Enjoy!
