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    Curried Chicken View Edit
    Curried Chicken 2 View Edit
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    Curried Chicken Salad View Edit
    Curried Chicken Salad 2 View Edit
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    Curried Chicken Salad Sandwich View Edit

    Servings: Not specified

    Directions

    Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, just the chicken is just firm, about 15 minutes. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces.

    Whisk yogurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.

    Ingredients
    • 2 bone-in skinless chicken breast halves, (about 1 1/2 pounds)
    • 4 cups water
    • 2 tablespoons kosher salt
    • 1/4 cup non-fat yogurt
    • 1/4 cup low-fat mayonnaise
    • 1 tablespoon freshly squeezed lime juice
    • 1 1/2 teaspoons Madras-style curry powder
    • 1 teaspoon grated fresh ginger
    • 1/3 cup chopped flat-leaf parsley
    • 3 tablespoons sliced almonds
    • 1/4 fresh pineapple, diced (about 1 1/4 cups)
    • 1 bunch watercress, stems trimmed
    • 4 slices wheat bread or 2 whole wheat English muffins, toasted

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 45 minutes Cook Time: 15 minutes Yield: 4 servings (3 1/2 cups) Nutritional Analysis per serving Calories 288 Fat 7 grams Saturated Fat 1 gram Carbohydrates 26 grams Fiber 4 grams Protein 32 grams

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