Roasted Okra and Kale Curried Chicken Salad Sandwich
F
Favorites
Roasted Okra and Kale Curried Chicken Salad Sandwich
-
40 Minutes
-
2 Servings
-
40 Minutes
-
2 Servings
Ingredients
-
4 slices of Brownberry Oatnut bread
-
1 cup okra, sliced
-
1 small shallot, diced
-
2 garlic cloves, minced
-
1 Tablespoon extra-virgin olive oil
-
¼ teaspoon salt
-
¼ teaspoon black pepper
-
4 oz. skinless chicken breast, cooked and shredded
-
2 teaspoons plain, low-fat Greek yogurt
-
1 teaspoon rice wine vinegar
-
1 teaspoon Dijon mustard
-
1 teaspoon curry powder
-
Salt and pepper to taste
-
½ cup baby kale
Directions
- Preheat oven to 400 degrees F.
- Toss okra, shallot, cloves and olive oil, salt and pepper in an oven-safe bowl.
- Roast for 20 to 30 minutes or until golden brown.
- In a medium bowl, add chicken, yogurt, vinegar, mustard, curry powder, a pinch of salt and pepper. Mix until just blended.
- Add roasted okra and toss lightly.
- Lightly toast bread.
- Lay kale on to one slice of bread and place a generous scoop of chicken salad on top.
- Place other slice of bread on top.
- Slice the sandwich and serve with sparkling water and lemon.
- Enjoy!
