Curry Chicken Salad Sandwich

Nutrition per serving    (USDA % daily values)
CAL
539
FAT
66%
CHOL
21%
SOD
43%

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Ingredients for 6 servings

2 qts water

2 chicken breasts, cut into short strips

1 granny smith apple, cubed (small)

1 cup red seedless grapes, halved

2 ribs celery, finely sliced

1/4 cup almond slivers

1/2 cup dried cranberries

2 tbsps yellow mustard

1 cup mayonnaise

1 tbsp curry powder

1/2 tsp salt

1 tsp black pepper

To taste tomato, sliced

12 slices 12-grain bread

To taste butter lettuce leaves

Preparation

1.

Heat pot of water at medium-high heat for about 5 minutes for a shallow boil.

2.

Trim chicken breasts and slice into short strips, and lightly boil in pot on medium heat for 5 minutes.

3.

Turn off the heat, and move pot to the side to cool.

4.

Cube apple, halve grapes and slice celery.

5.

Drain the chicken and place in a large bowl. Add in apple, grapes, celery, cranberries and almonds.

6.

Stir in mustard, mayonnaise, curry powder, salt and pepper. Taste, and adjust seasonings, as desired.

7.

Refrigerate mixture for at least 2 hours.

8.

Toast bread, slice tomatoes and separate lettuce leaves. Assemble sandwich, as desired. Enjoy!

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