[Picture by Nutritionwonderland] Eat This. Whether you are heading to the beach for the day or are on lunch break, this Chicken Curry Salad Sandwich is the perfect lunch meal. Not only is it easy to make a bunch of sandwiches out of this recipe, but they are easy to transport. Just make sure that if you are heading to the beach with these sandwiches to pack some ice in the cooler to keep them from spoiling. The traditional recipe for this sandwich is often made with mayo and is high in calories however, Nutrition Wonderland has created a lighter and tastier. Ingredients and directions below:INGREDIENTS:
4 c. grilled boneless/skinless chicken, finely diced
1 celery stalk, finely diced
¼ c. red onion, finely diced
¼ c. English cucumber (seedless), finely diced
1/8 c. raisins
2 tbs. chopped cilantro or flat leaf parsley
2 c. regular plain yogurt (raw if possible)
2 tsp. freshly squeezed and strained lemon juice
1 tsp. madras (yellow) curry powder
2 tsp. kosher salt
Freshly ground black pepper, to taste
Preheat a small pan to medium heat then place the curry powder inside, dry (no fat, no water). Stir the powder around in the pan to toast the spices. Your goal is to brown the powder slightly but evenly and to release the fragrances. It will be obvious when this happens. Remove from heat and set to the side.
In a mixing bowl, combine the yogurt, lemon juice, and toasted curry.
Using a whisk, whip the mixture until together and yogurt is yellow from the curry .
Combine the rest of the ingredients and using a spatula fold the blend together.
At this point, you should adjust seasonings to your liking as well as add more yogurt for consistency, if desired.
Enjoy with pita bread, fresh green leaf lettuce, and tomato slices.