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Wellness Tip for Thursday, 18 January 2018
A chicken sandwich unlike any you've had before - it's delicious!
Our fresh, delicious take on chicken salad will wow you!

“Make it new” is a motto for artists and writers. Why not home cooks too? After all, we all get tired of eating the same dishes day after day and week after week. Surely those “classic” dishes that became popular in the 1950s and 60s are in need of an upgrade. Enter our Open-Face Curried Chicken Sandwich, which leaves the 1960s version in the dust! With almonds, grapes, celery, scallions, and cilantro, this dish is bursting with flavor, texture, and nutrients before you even get to the protein-rich chicken. And instead of gloppy, bland mayo, a mixture of Greek yogurt, lemon juice, and curry powder makes for a light, bold, delicious dressing. Too pretty to be hidden under a slice of bread, this sandwich is served open-face on crunchy lettuce and whole-grain toast. When was the last time you thought of chicken salad as not just filling, but compelling?
Open Face Chicken Curry Sandwiches
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Yield: 4 servings
2 8-ounce boneless, skinless chicken breasts
3 tablespoons sliced almonds
1 cup red or green grapes, halved
2 ribs celery, cut into small pieces
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro
1/2 cup 0% Greek yogurt
4 teaspoons fresh lemon juice
1 tablespoon curry powder
1/4 teaspoon kosher salt
4 leaves butter lettuce
4 slices whole grain bread, toasted
To poach the chicken breasts, put them in a small saucepan and cover with cold water by 1 inch. Place over medium-high heat and let come to a boil. As soon as it boils, cover with a tight fitting lid and remove from the heat. Let stand for 15 minutes. Remove the chicken from the water and let cool completely. Shred the chicken.
In a small skillet, toast the almonds over medium heat, tossing often, until golden brown, 3 to 5 minutes.
In a large bowl, combine the grapes, celery, scallions, cilantro, chicken, and almonds.
In a small bowl, whisk together the yogurt, lemon juice, curry, and salt. Pour over the chicken salad and stir well to combine.
Place a lettuce leaf over each slice of bread. Dividing evenly, top with the chicken salad.
Nutritional facts per serving: 324 calories, 7 g total fat, 1 g saturated fat, 32 g protein, 40 g carbohydrate, 7 g dietary fiber, 15 g sugar, 0 g added sugar, 56 mg cholesterol, 531 mg sodium

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Last updated: 18/1/2018

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