Open-faced curried chicken salad sandwich

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
2 bone-in skinless chicken breast halves, (about 625g)
1 litre water
2 tbsp salt
60g non-fat natural yoghurt
60g low-fat mayonnaise
1 tbsp freshly squeezed lime juice
1 1/2 tsp Madras-style curry powder
5g grated fresh ginger
20g chopped flat-leaf parsley
20g sliced almonds
1/4 fresh pineapple, diced
1 bunch watercress, stems trimmed
1) Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, until the chicken is just firm, about 15 mins. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces.

2) Whisk yoghurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.

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