Curried Chicken Salad Sandwiches
the Editors of Publications International, Ltd.

Curried Chicken Salad Sandwich
Yield
Makes 10 sandwiches
Ingredients
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 |
3/4 | cup mayonnaise |
1 | tablespoon curry powder |
1 | tablespoon fresh lime juice |
2 | teaspoons honey |
10 | croissants |
10 | leaves red leaf lettuce |
20 | slices tomato |
*You can substitute 3-1/2 cups diced cooked chicken.
Preparation
- 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.
Nutritional Information
Calories | 560 |
Calories from Fat | 52 % |
Total Fat | 33 g |
Saturated Fat | 11 g |
Cholesterol | 91 mg |
Carbohydrate | 46 g |
Fiber | 5 g |
Protein | 21 g |
Sodium | 570 mg |
Dietary Exchange
Fruit | 3 |
Meat | 3 |
Fat | 5 |
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