Curried Chicken Salad Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can prepare the chicken salad up to a day ahead and refrigerate; assemble the sandwiches just before serving. Ingredients:
24 (1-ounce) slices pumpernickel bread |
cooking spray |
2 1/2 tablespoons finely chopped onion |
1 1/2 tablespoons dark brown sugar |
1 1/2 tablespoons cider vinegar, divided |
2 cups chopped roasted skinless, boneless chicken breast |
3 tablespoons reduced-fat mayonnaise |
1/2 teaspoon curry powder |
1/8 teaspoon salt |
Directions:
1. Trim crusts from bread slices; cut slices into triangles.
2. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Combine sugar and 1 1/2 teaspoons vinegar, stirring with a whisk until sugar dissolves. Add sugar mixture to pan, scraping pan to loosed browned bits. Remove from heat; cool to room temperature.
3. Combine onion mixture, remaining 1 tablespoon vinegar, chicken, and remaining ingredients. Place about 2 tablespoons chicken mixture on each of 12 bread slices. Top with remaining bread slices.
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