Chunky Chicken Salad On Toasted Raisin Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 4star, Grilling, Poultry, Sandwiches | 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 | T | 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 | t | Grated orange zest |
| Salt and pepper, to taste | ||
| 1/4 | t | Curry powder |
| 8 | Raisin bread | |
| Margarine, optional | ||
| Romaine lettuce leaves | ||
| 1/8 | CH 393 CALS, 14 G FAT 30% |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 390
Calories From Fat: 164
Total Fat: 19g
Cholesterol: 77.8mg
Sodium: 841mg
Potassium: 1033.3mg
Carbohydrates: 18.7g
Fiber: 6g
Sugar: 7.2g
Protein: 37.9g