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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve leftover chutney with chicken or pork tenderloin or with fat-free cream cheese as a fast cracker spread. Michaela Rosenthal - Woodland Hills, California Ingredients:
2 cups cubed cooked chicken breast |
1/4 cup chopped celery |
1/4 cup fat-free mayonnaise |
3/4 teaspoon curry powder |
1/4 teaspoon grated lemon peel |
8 slices whole wheat bread |
1/3 cup mango chutney |
1 cup watercress or fresh arugula |
2 tablespoons butter, softened |
Directions:
1. In a small bowl, combine the first five ingredients.
2. Spread four bread slices with chutney. Layer each with 1/2 cup chicken salad and 1/4 cup watercress; top with remaining bread. Spread outsides of sandwiches with butter.
3. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned. Yield: 4 servings.
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