Open-Faced Curried Chicken Salad Sandwich

This open-faced curried chicken salad sandwich is bursting with flavor, texture and nutrients before you even get to the protein-rich chicken.

With almonds, grapes, celery, scallions, and cilantro, and a mixture of Greek yogurt, lemon juice, and curry powder for a light bold dressing, this sandwich is a delicious twist on the old chicken sandwich. Too pretty to be hidden under a slice of bread, this sandwich is served open-faced on crunchy lettuce and whole grain toast. When was the last time you thought of chicken salad as not just filling, but compelling?

Ingredients:

2 8-ounce boneless, skinless chicken breasts
3 tablespoons sliced almonds
1 cup red or green grapes, halved
2 ribs celery, cut into small pieces
2 scallions, thinly sliced
¼ cup chopped fresh cilantro
½ cup 0% Greek yogurt
4 teaspoons fresh lemon juice
1 tablespoon curry powder
¼ teaspoon kosher salt
4 leaves butter lettuce
4 slices whole grain bread, toasted

Directions:

To poach the chicken breasts, put them in a small saucepan and cover with cold water by 1 inch. Place over medium-high heat and let come to a boil. As soon as it boils, cover with a tight fitting lid and remove from the heat. Let stand for 15 minutes. Remove the chicken from the water and let cool completely. Shred the chicken.

In a small skillet, toast the almonds over medium heat, tossing often, until golden brown, 3 to 5 minutes.

In a large bowl, combine the grapes, celery, scallions, cilantro, chicken, and almonds.

In a small bowl, whisk together the yogurt, lemon juice, curry, and salt. Pour over the chicken salad and stir well to combine.

Place a lettuce leaf over each slice of bread. Dividing evenly, top with the chicken salad.

Nutrition:

Yields 4 servings

324 calories
7 g total fat
1 g saturated fat
32 g protein
40 g carbohydrate
7 g dietary fiber
15 g sugar
0 g added sugar
56 mg cholesterol
531 mg sodium

Developed by Sara Quessenberry for Cleveland Clinic Wellness