Quick and Light Curry Chicken Salad Sandwich
Chicken salad sandwiches have become one of my favorite foods this past year, partially due to the fact that my college cafeteria has made them on multiple occasions. Curry chicken salad is probably my favorite out of all of them! Therefore, I am going to share this delicious quick and light curry chicken salad sandwich recipe from Eating Well.
Quick and Light Curry Chicken Salad Sandwich Recipe
This is a single-serve recipe
- 2 ounces (1/2 can) canned chicken in water, drained
- 1 tablespoon low-fat plain Greek yogurt
- 1 tablespoon olive oil
- 4 raisins, chopped
- 2 almonds or cashews, chopped
- 1/4 cup shredded carrot
- 1/8 teaspoon ground cumin (optional)
- 1/4 teaspoon curry powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 slice 100% whole wheat bread (you can use two if you do not wish to eat it as an open-face sandwich)
- 1 bunch fresh cilantro
Firstly, combine chicken, yogurt, oil, raisins, almonds (or cashews), carrot, curry powder, cumin (if using), salt, and pepper in a small bowl.
Then, toast your bread to the degree of toastiness you prefer and spread the chicken mixture on the bread.
Lastly, garnish with cilantro and enjoy.
One open-face sandwich has 326 calories. It contains 21.4g of protein, 17.8g of carbohydrates, 3.2g of fiber, as well as 3.2g of sugar, and 4.4g of fat.
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