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Open-faced curried chicken salad sandwich

 

Recipe courtesy Food Network Kitchens

Programme:

 

15 mins

30 mins

Easy

4 servings

 
 
 

Ingredients

2 bone-in skinless chicken breast halves, (about 625g)

1L 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

Method

 
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, just 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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