Who needs a plate when your sammie is already stuffed and ready to go? These ones pack a surprisingly vibrant punch with big curry flavour and crunchy radishes.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large bowl, toss together chicken, oil and salt. In cast-iron or heavy-bottomed skillet, cook chicken over medium-high heat, turning occasionally, until golden and juices run clear when pierced, 12 to 14 minutes. Let cool slightly; coarsely chop.
Meanwhile, in large bowl, combine green onions, three-quarters of the radishes, the celery, mayonnaise, yogurt, jalapeño peppers and curry powder. Add chicken; toss to combine. (Make-ahead: Cover and refrigerate for up to 12 hours.)
With sharp edge facing up, use tip of bread knife to hollow out each baguette half, leaving 1/4-inch thick border. Remove baguette centres and remaining crumbs. (Reserve for homemade bread crumbs.) Toast baguettes in 350°F oven until crusty, about 3 minutes.
Line each hollow with lettuce; fill with chicken salad. Garnish sandwiches with remaining radishes.
Tip from The Test Kitchen: If you're in the mood for seafood, simply substitute lobster meat for the chicken.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 1064 mg
- Sugars 6 g
- Protein 34 g
- Calories 545
- Total fat 21 g
- Potassium 592 mg
- Cholesterol 105 mg
- Saturated fat 4 g
- Total carbohydrate 54 g
%RDI
- Iron 36
- Folate 69
- Calcium 11
- Vitamin A 14
- Vitamin C 27
