Open-faced curried chicken salad sandwich

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Ingredients

  • 2 bone-in skinless chicken breast halves, (about 625g)
  • 1 litre water
  • 2 tbsp salt
  • 60g non-fat natural yoghurt
  • 60g low-fat mayonnaise
  • 1 tbsp freshly squeezed lime juice
  • 1 1/2 tsp Madras-style curry powder
  • 5g grated fresh ginger
  • 20g chopped flat-leaf parsley
  • 20g sliced almonds
  • 1/4 fresh pineapple, diced
  • 1 bunch watercress, stems trimmed
  • 4 slices brown bread or 2 wholemeal English muffins, split and toasted

Use imperial measurements

Method

How to make Open-faced curried chicken salad sandwich

1) Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, until the chicken is just firm, about 15 mins. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces.

2) Whisk yoghurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.

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