Crunchy Chicken Apple Salad Sandwiches
Crunchy Chicken Apple Salad Sandwiches
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 78 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 0 |
| chol | 14 mg |
| sodium | 116 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 2 |
| vit C | 2 |
| folate | 6 |
- Portion size: 12 pieces
For extra flavour, add a slice of lemon, a celery stalk and/or a green onion to the poaching water for the chicken.
Ingredients
- 1 1boneless skinless chicken breastboneless skinless chicken breasts
- 1/4 cup 1/4cupfinely diced celery
- 1/4 cup 1/4cupdiced peeled apple
- 1 1green oniongreen onions, finely diced
- 1/4 cup 1/4cuplight mayonnaise or mayonnaise
- 1 tsp 1tsplemon juice
- 1/4 tsp 1/4tspcurry powder, (optional)
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 6 6thin slices white bread or whole wheat bread
- 2 tbsp 2tbspbutter, softened
Preparation
Pour water into small skillet to depth of 3/4 inch (2 cm); bring to simmer. Add chicken; cover and poach over medium-low heat until no longer pink inside, about 12 minutes. Transfer to plate; refrigerate until cool enough to handle. Finely dice.
In bowl, stir together celery, apple, green onion, mayonnaise, lemon juice, curry powder (if using), salt, pepper and chicken.
Spread each bread slice with butter; spread half of the slices with filling. Top with remaining bread, pressing lightly. (Make-ahead: Place on rimmed baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate for up to 24 hours.)
Trim off crusts. Cut each sandwich into 4 triangles or squares.
Kary's Tip: Add a green onion and a slice or two of lemon to the poaching water.
Source : Canadian Living Magazine: July 2007
