Saturday, November 20, 2010

Curried Chicken Salad Sandwich

Curried Chicken Salad Sandwich

Makes 2 servings

4 whole black peppercorns
2.5 cups water
1 bay leaf
1 tsp minced garlic
2 tsp lemon juice
8 oz. chicken tenders; cut into 1” cubes
1 tbsp spicy brown mustard
1 tbsp honey
½ tsp curry powder
½ tsp lemon pepper
4 slices of low-calorie wheat bread

In a large saucepan over high heat, add peppercorns, bay leaf, garlic, lemon and water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes until no longer pink; drain. In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate for 8 hours. Divide into two servings and serve on low-calorie wheat bread.

Nutritional Facts: 245 calories, 3 fat grams, 26 carbs and 32 protein grams.

Review: We LOVED IT, but next time I will add 2 extra ounces of chicken to bring the total to 10 oz. – which will add 31 calories, .3 fat grams, 0 carbs and 6.6 grams protein, bringing each serving to 276 calories, 3.3 fat grams, 26 carbs and 38.6 protein grams – great sandwich! (this includes bread) Aside from adding the chicken, we also think it should have a few pieces of crunchy romaine lettuce! And down the road, I want to serve it with a small salad with fat free ginger dressing!

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