Curried Chicken Salad Sandwich
Makes 10 sandwiches
|1||(2- to 3-pound) whole roasted chicken*|
|1-1/4||cups halved seedless red grapes|
|1/2||cup diced Granny Smith apple|
|1/2||cup sliced almonds, toasted|
|1/3||cup golden raisins|
|1/3||cup dried cranberries|
|1/4||cup unsweetened shredded coconut|
|1/4||cup finely diced red onion|
|1||stalk celery, diced|
|1||tablespoon curry powder|
|1||tablespoon fresh lime juice|
|10||leaves red leaf lettuce|
*You can substitute 3-1/2 cups diced cooked chicken.
- Remove skin and bones from chicken; dice meat. Combine chicken, grapes, apple, almonds, raisins, cranberries, coconut, onion and celery in large bowl; set aside.
- Combine mayonnaise, curry powder, lime juice and honey in medium bowl. Add mayonnaise mixture to chicken mixture; stir until well blended. Season to taste with salt and black pepper.
- Cut croissants in half horizontally. For each sandwich, line bottom half of 1 croissant with 1 leaf lettuce; top with about 3/4 cup chicken salad and 2 slices tomato. Cover with top half of croissant.
|Saturated Fat||11 g|
|Total Fat||33 g|
|Calories from Fat||52 %|
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