Cashew And Chicken Salad Sandwiches
Published January 14, 2003
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups ground roasted or poached chicken or cooked turkey (see note)
3 to 5 tablespoons light or regular mayonnaise
3 tablespoons chopped roasted unsalted cashews
1 stalk celery, finely chopped
2 tablespoons plain nonfat yogurt
1 ½ tablespoons finely chopped chutney
½ teaspoon curry powder
¼ teaspoon ground coriander
1 tablespoon lemon juice
Salt and ground black pepper to taste
4 slices good-quality white bread or whole-wheat bread
Nutritional analysis per serving
45 grams carbs; 153 milligrams cholesterol; 710 calories; 11 grams monosaturated fat; 17 grams polyunsaturated fat; 7 grams saturated fat; 36 grams fat; 4 grams fiber; 696 milligrams sodium; 50 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients except bread, and mix well. Refrigerate to blend flavors, if desired, for several hours or up to a day. Spread equally on 2 slices of bread; top with 2 remaining slices, and serve.
Chicken breasts cut in large cubes may be pulsed in a food processor until crumbly.
Private Notes
Comments
Needs 2X sauce plus some kick. We added 1 tsp smoked paprika plus 2X curry
This very good but it was pretty runny, making for a very messy sandwich -- not necessarily a bad thing. I made the curry powder myself by pounding cardamon, fennel seeds, coriander, turmeric etc. (there are many curry combinations and they season foods from all over the world so I wish what type or which ingredients in a recipe.) It resulted in an interesting combination of tastes.
This is just delectable! Served today at mybridge luncheon...
everyone loved. Made exactly as recipe directed, will repeat often.