TASTE
Feast on curried chicken salad sandwich
| • | A taste of Venice |
By Elaine Magee
I tasted a curried chicken sandwich with cranberries and pine nuts in April while visiting a deli called Panino in Montecito, Calif. It was the most interesting chicken salad sandwich I've ever had, and I wasn't going to rest until I was able to re-create it at home — although perhaps with fewer calories and less fat.
I used 1/4 cup each of light mayonnaise and fat-free sour cream flavored with a tablespoon of honey mustard and a teaspoon of curry powder to make the dressing. From there, I mixed in some shredded skinless chicken breast, chopped apple, dried cranberries and toasted pine nuts.
Serve the chicken salad with lettuce and multigrain bread or use the filling to stuff whole-wheat pita bread.
CURRIED CHICKEN SALAD SANDWICH WITH CRANBERRIES & PINE NUTS
In a medium mixing bowl, toss together chicken, cranberries, pine nuts and chopped apple.
In another bowl, whisk together mayonnaise, sour cream, honey mustard and curry powder. Spoon dressing over the chicken mixture and toss to blend.
Assemble sandwich by placing about 1/2 cup of lettuce or spinach on the bottom slice of each sandwich then top with 1 cup of chicken mixture per sandwich. Place the top slice of bread on top and slice at a diagonal. If making pita sandwiches, cut each pita pocket in half and fill each half with 1/4 cup of lettuce and 1/2 cup of the chicken mixture.
Makes 4 sandwiches.
Elaine Magee is a registered dietitian and cookbook author. Learn more at www.recipedoctor.com.
