Curried Chicken Salad Sandwich
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
Ingredients:3 chicken tenderloins, cooked and finely diced1/2 celery stalk, finely diced1 ½ tablespoons mayonnaise (for salad), plus ½ tablespoon (to spread on the naan)1 teaspoon honey½ teaspoon, scant, curry powder¼ teaspoon, scant, turmeric powder• Pinch salt/freshly cracked black pepper• Pinch cayenne pepper (optional, for a little extra heat)1 tablespoon roasted, chopped cashews1 tablespoon golden raisins1 green onion, finely chopped1 tablespoon chopped, fresh cilantro leaves1 piece tandoori naan, toasted½ cup arugula or romaine greens, loosely packed
-To make the salad, add all ingredients through the chopped cilantro leaves into a bowl, and mix together until well combined.
-To assemble, cut the piece of toasted naan in half; spread the remaining ½ tablespoon of fat free mayo over the two halves, and layer the greens over one of the halves; add the curried chicken salad on top of the greens and cover with the other half of the naan; to store, wrap the sandwich in foil or in plastic wrap, and keep cold in the fridge until ready to enjoy.
Serving Size: Makes 1 sandwich, slice in half for 2 separate servings
Number of Servings: 2
Recipe submitted by SparkPeople user PIXIEDUST180.
-To assemble, cut the piece of toasted naan in half; spread the remaining ½ tablespoon of fat free mayo over the two halves, and layer the greens over one of the halves; add the curried chicken salad on top of the greens and cover with the other half of the naan; to store, wrap the sandwich in foil or in plastic wrap, and keep cold in the fridge until ready to enjoy.
Serving Size: Makes 1 sandwich, slice in half for 2 separate servings
Number of Servings: 2
Recipe submitted by SparkPeople user PIXIEDUST180.
Nutritional Info Amount Per Serving
- Calories: 298.6
- Total Fat: 7.8 g
- Cholesterol: 77.1 mg
- Sodium: 391.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 1.9 g
- Protein: 30.1 g
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