Sunday, Sep 25, 2016
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Curried Chicken Salad Sandwiches

4 chicken breast halves, boneless and

skinless

4 cups water

1 14-ounce low-sodium chicken broth

cup mayonnaise

1 tablespoon curry powder

1 tablespoon lime juice

1 teaspoon honey

teaspoon ground ginger

teaspoon salt

teaspoon black pepper

1 red onion, medium-sized chopped

1 cup red seedless grapes, halved

1 ripe mango, peeled and diced

cup roasted cashews

6 leaves lettuce

6 soft sandwich rolls

In medium-sized saucepan over medium heat, bring water

and chicken broth to low simmer. Add chicken and cook,

uncovered, for 6 minutes. Remove pan from heat and cover;

let stand until chicken is cooked through, about 15 minutes.

Transfer chicken to a plate and cool 10 minutes. Chop chicken

into -inch pieces.

While chicken is cooling, in large bowl whisk together

mayonnaise, curry, lime juice, honey, ginger, salt, and pepper.

Add chicken, onion, mango, grapes, and cashews. Stir

gently to combine.

Slice each roll and place lettuce leaf on each. Divide chicken

salad among the six rolls and serve.

Yield: 6 sandwiches

Source: National Chicken Council

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