Curry Chicken Salad Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Sauce:1/2 cup onions, diced1 teaspoon ginger2 cloves garlic1 teaspoon curry powder1 teaspoon cumin1 lime, cut in half (reserve one half for deglazing pan)2 teaspoons vegetable oil1/2 cup onion, sliced16 ounces extra lean ground chicken2 tablespoons low-fat plain yogurt2 tablespoons water1 1/2 cups frozen peas4 green onions, greens and whites sliced2 tablespoons cilantro, chopped2 tablespoons low-salt roasted peanuts, chopped4 whole-wheat pitas, cut in half, or 8 slices whole-wheat bread4 cups dark greens or lettuce, chopped
Place all the sauce ingredients into a food processor or blender. Puree until a thick paste forms.
Place a large saute pan over moderate heat, add the oil, and, once the oil is hot, add the sliced onions. Saute for about five minutes, stirring often, until the onions start to turn light brown. Add the sauce to the pan and cook until the bottom of the pan starts to turn brown. Squeeze the remaining half of the lime into pan, and scrape up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken to the pan and cook until the interior of the chicken reaches 180 degrees Fahrenheit, about 10 minutes.
Add the yogurt, water, peas and onions to the pan. Stir and cook for two minutes. Remove from heat, and garnish with cilantro and nuts.
Fill each pita with 1/2 cup of greens and a 1/2 cup of the meat and vegetable mixture. (Or place between two slices of bread.)
Makes 8 sandwiches.
Place a large saute pan over moderate heat, add the oil, and, once the oil is hot, add the sliced onions. Saute for about five minutes, stirring often, until the onions start to turn light brown. Add the sauce to the pan and cook until the bottom of the pan starts to turn brown. Squeeze the remaining half of the lime into pan, and scrape up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken to the pan and cook until the interior of the chicken reaches 180 degrees Fahrenheit, about 10 minutes.
Add the yogurt, water, peas and onions to the pan. Stir and cook for two minutes. Remove from heat, and garnish with cilantro and nuts.
Fill each pita with 1/2 cup of greens and a 1/2 cup of the meat and vegetable mixture. (Or place between two slices of bread.)
Makes 8 sandwiches.
Nutritional Info Amount Per Serving
- Calories: 230.6
- Total Fat: 8.8 g
- Cholesterol: 42.6 mg
- Sodium: 263.0 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.5 g
- Protein: 15.5 g
Member Reviews
-
PAULEAP
Please clarify. For the sauce it calls for one-half lime. Do you put the entire half, skin pulp, flesh, and juice into the food processor, or do you just use the juice as you do further down in the recipe when you cook the filling? Seems like it would be very tart and perhaps bitter as written. - 2/18/11