For extra flavour, add a slice of lemon, a celery stalk and/or a green onion to the poaching water for the chicken.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2007
MethodPour 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.
Nutritional facts Per piece: about
- Sodium 116 mg
- Protein 4 g
- Calories 78.0
- Total fat 4 g
- Cholesterol 14 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 3.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0