4 chicken breast halves, boneless and
4 cups water
1 14-ounce low-sodium chicken broth
1 tablespoon curry powder
1 tablespoon lime juice
1 teaspoon honey
teaspoon ground ginger
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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