Mary H., Prescott, AZ

Fast ‘N’ Fresh Curried Chicken Salad Sandwich

Fueling Good

Mary H., Prescott, AZ

Ingredients (1 serving)
1/3 c. nonfat plain Greek yogurt
1 1/2 tbsp. apricot jam
1 tbsp. nonfat mayonnaise
1/2 tsp. curry powder
1/8 tsp. sea salt
3/4 c. chopped cooked chicken breasts
1/4 c. quartered seedless green grapes
3 tbsp. matchstick-cut (or coarsely shredded) carrots
3 tbsp. thinly sliced celery
3 tbsp. toasted slivered almonds
3 tbsp. golden raisins
1/2 medium apple, thinly sliced
1/2 c. packed fresh baby spinach leaves

Combine yogurt, jam, mayonnaise, curry, and salt in a medium bowl; mix well. Remove and reserve 2 tablespoons. Add chicken, grapes, carrots, celery, almonds, and raisins to yogurt mixture in bowl; mix well. To assemble sandwiches, place 2 slices bread on flat surface. Divide chicken salad on each, spreading evenly. Top evenly with apple slices and spinach. Spread reserved yogurt on one side of each of the 2 remaining slices of bread; place on top, yogurt side in. Cut each in half and serve.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Brownberry Bread Nutrition Expert
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