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SANDWICHES:
Chicken Salad Sandwiches
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Chicken
Salad Sandwiches |
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A bit of crunch
matched with the sweetness of grapes...
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2
cups |
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chopped cooked chicken |
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1
cup |
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seedless grapes, cut into halves |
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½
cup |
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chopped celery |
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½
cup |
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slivered almonds or chopped cashews |
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¾
cup |
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mayonnaise |
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1½
to 2 tsp |
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curry powder |
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2
tsp |
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soy
sauce |
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2
tsp |
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fresh lemon juice |
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Four
5 to 6-inch |
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baguettes, French bread or rolls, cut
lengthwise into halves |
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1 |
Combine
chicken, grapes, celery, almonds and water
chestnuts in a bowl and mix well. |
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2 |
In a
separate bowl, mix mayo, curry, soy sauce and
lemon juice in a bowl and stir into the chicken
mixture a little at a time until you reach
desired creaminess. Chill, covered, for 2 hours
or longer. Serve chicken salad on bread. |
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Servings: 4 |
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Cooking Tips |
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*If you don't
already have some cooked chicken, marinate 2 chicken
breasts in the refrigerator in a mixture of olive oil,
lemon juice, garlic, salt and pepper for 1 hour or
longer. Bake at 400 degrees for 30 minutes. Cool
slightly, chop and add to the salad. |
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**Use light
mayonnaise if you'd like to lighten up this recipe. |
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Recipe Source |
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California Sol Food: Casual Cooking from the Junior
League of San Diego |
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RATE this Recipe
Ratings:
****Hey,
This One's a Keeper!- would
make it again. "Nice treat for lunch."
-San Diego, CA
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