Toasted Curry Chicken and Apple Sandwich
A terrific time-saver, deli-roasted chicken is handy for supper and is a versatile leftover for sandwiches, soups and salads.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 397 |
| pro | 20 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 36 g |
| fibre | 6 g |
| chol | 62 mg |
| sodium | 736 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 21% |
| vit A | 5% |
| vit C | 3% |
| folate | 21% |
-
1/4 cup (50 mL) sliced almonds
1/4 cup (50 mL) light mayonnaise
1 tbsp (15 mL) mild curry paste
1/4 tsp (1 mL) each salt and pepper
Half deli-roasted chicken
1 apple
1 stalk celery, thinly sliced
1 green onion, chopped
8 slices multigrain bread
4 tsp (20 mL) butter, softened
Preparation:
In small skillet, toast almonds over medium-high heat, stirring frequently, until golden, about 3 minutes. Set aside.
In large bowl, combine mayonnaise, curry paste, salt and pepper; set aside.
Remove skin and meat from chicken bones; discard skin and chop chicken. Peel, core and grate apple; add to curry mixture along with chicken, almonds, celery and green onion, stirring well.
Spread evenly over 4 slices of bread; top with remaining bread. Spread butter on tops and bottoms of sandwiches.
In sandwich press or large skillet over medium heat, toast sandwiches until golden brown and hot throughout, about 5 minutes.
Source
Canadian Living Magazine: April 2004
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