| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Grilling, Poultry, Sandwiches, 4star |
4 |
servings |
INGREDIENTS
| 4 |
|
Skinless boneless chicken breast halves |
|
|
Lemon juice |
|
|
Salt and black pepper |
|
|
Curry powder |
|
|
Olive oil spray |
| 1/4 |
c |
Fat-free mayonnaise |
| 1/4 |
c |
Plain low-fat yogurt |
| 1 |
tb |
Fresh lemon juice; or more |
| 1/2 |
c |
Sweet white onion or red onion; minced |
| 1/2 |
c |
Slivered almonds; toasted or chopped walnuts |
| 1 |
|
Granny Smith apple; cored and diced |
| 1/4 |
c |
Diced celery; optional |
| 1 |
ts |
Grated orange zest |
|
|
Salt and pepper; to taste |
| 1/4 |
ts |
Curry powder |
| 8 |
sl |
Raisin bread |
|
|
Margarine; optional |
|
|
Romaine lettuce leaves |
INSTRUCTIONS
SALAD
Season chicken breasts with lemon juice, salt and pepper and curry
powder. Spray with olive oil. Grill.
Meanwhile combine with the mayonnaise, yogurt, lemon juice, onion,
nuts, apple and orange zest. Season with salt and pepper and curry
powder. Adjust seasonings.
Dice chicken and combine with the salad.
Toaste bread. Spread margarine on toast (optional). Spread one
quarter of the filling on each of 4 bread slices. Top with leaf
lettuce. Top with remaining bread and cut the sandwiches into halves
or quarters to serve.
Recipe adapted from PATIO DADDY-0, by Gideon Bosker, Karen Brooks, and
Leland & Crystal Payton (1996 Chronicle Books). Half recipe tested in
a FOREMAN Grill (preheated, then 4 minutes) by kitpath@earthlink.net.
12/98 EACH 393 CALS, 14 G FAT (30%)
Recipe by: Patio Daddy-o / Modified
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on
Jan 07, 1999, converted by MM_Buster v2.0l.
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