Ingredients
- 2 chicken breasts, whole or halved, with bone
- Salt and freshly ground pepper to taste
- 2 teaspoons vegetable oil
- ½ cup diced celery
- ½ cup diced onion
- 1 teaspoon grated fresh ginger
- 1 teaspoon Madras curry
- ½ teaspoon turmeric
- ¼ cup chicken stock or canned broth
- 3 tablespoons mayonnaise
- 3 tablespoons plain low-fat yogurt
- 8 slices good-quality raisin-walnut bread
- 8 arugula leaves
- Slow-roasted tomatoes (see recipe)
- Nutritional Information
Nutritional analysis per serving (4 servings)
391 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 22 grams protein; 60 milligrams cholesterol; 321 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 sandwiches
Preparation
- Preheat oven to 400 degrees. Season chicken with salt and pepper, and place on a baking sheet. Roast until juices run clear when chicken is pierced, 25 to 30 minutes. Set aside to cool.
- In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger. Saute, stirring, until onions are softened and transparent, about 5 minutes. Add the curry powder and turmeric, and cook for 2 minutes. Remove chicken from bone, and cut into thin strips. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
- Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
- To assemble sandwiches: Place a slice of bread on each of 4 plates. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves. Cover with a slice of bread, and cut in half. Serve immediately.
45 minutes
Dining and Cooking