Roasted Okra and Kale Curried Chicken Salad Sandwich
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Roasted Okra and Kale Curried Chicken Salad Sandwich
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40 Minutes
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2 Servings

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40 Minutes
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2 Servings
Ingredients
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4 slices of Brownberry Oatnut bread
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1 cup okra, sliced
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1 small shallot, diced
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2 garlic cloves, minced
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1 Tablespoon extra-virgin olive oil
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¼ teaspoon salt
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¼ teaspoon black pepper
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4 oz. skinless chicken breast, cooked and shredded
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2 teaspoons plain, low-fat Greek yogurt
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1 teaspoon rice wine vinegar
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1 teaspoon Dijon mustard
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1 teaspoon curry powder
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Salt and pepper to taste
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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!