Number of servings : 2 Sandwiches
Type of meal : | Sandwiches | Sandwiches
Special diet :
2 cups cooked, shredded chicken breast (about 1⁄2 pound)
1/4 cup diced and peeled carrot
1/2 cup diced mild-flavored apple with skin, such as Fuji or Gala, sprinkled with lemon juice
1 small ripe mango, peeled and diced*
2 scallions, thinly sliced
1/4 cup coarsely chopped cashews
2 tablespoons raisins
1/4 cup mayonnaise
1⁄3 cup plain yogurt
1 teaspoon apple cider vinegar
1 teaspoon minced fresh ginger
2 teaspoons curry powder
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon salt
4 slices toasted bread of your choice, such as sourdough, whole wheat, white, or raisin walnut
*You can substitute 1/4 cup diced dried apricots for the mango, or add 1⁄2 cup halved seedless red grapes. Queen Elizabeth would approve.
- In a bowl, mix together chicken, carrot, apple, mango, scallions, cashews, and raisins. In a separate bowl, whisk together remaining salad ingredients until smooth and creamy.
- Pour dressing over chicken mixture, stirring until well coated. Refrigerate in an airtight container at least 2 to 3 hours before serving; it tastes best chilled.
- Place toasted bread on a clean work surface. Divide chicken salad evenly between 2 slices. Close sandwiches and cut each in half on the diagonal.
Excerpted from The Encyclopedia of Sandwiches by Susan Russo Copyright © 2011 by Susan Russo. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.