Fast 'N Fresh Curried Chicken Salad Sandwich

Fast 'N Fresh Curried Chicken Salad Sandwich
4 from 1 ratings
This easy chicken salad sandwich recipe is the Grand Prize Winner ofArnold Bread’s first-ever “America’s Better Sandwich” Contest. Mary Hawkes of Prescott, Arizona will be awarded $25,000 for the creation of her recipe: Fast ‘N’ Fresh Curried Chicken Salad Sandwich. Mary’s recipe beat out over a thousand other recipes and was the top choice among 12 finalists!Click Here to See More Sandwich Recipes
Servings
2
servings
Ingredients
  • 1/3 cup nonfat plain greek yogurt
  • 1 1/2 tablespoon apricot jam
  • 1 tablespoon nonfat mayonnaise
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon sea salt
  • 3/4 cup chopped cooked chicken breasts
  • 1/4 cup quartered seedless green grapes
  • 3 tablespoon matchstick-cut (or coarsely shredded) carrots
  • 3 tablespoon thinly sliced celery
  • 3 tablespoon toasted slivered almonds
  • 3 tablespoon golden raisins
  • 4 slices whole-wheat bread, such as arnold, brownberry, or oroweat whole grains
  • 1/2 medium apple, thinly sliced
  • 1/2 cup packed fresh baby spinach leaves
Directions
  1. Combine the yogurt, jam, mayonnaise, curry, and salt in a medium bowl; mix well. Remove and reserve 2 tablespoons of the yogurt mixture.
  2. Add the chicken, grapes, carrots, celery, almonds, and raisins to the yogurt mixture in bowl; mix well.
  3. To assemble the sandwiches, place 2 slices of the bread on a flat surface. Divide the chicken salad on each, spreading evenly. Top evenly with apple slices and spinach. Spread the reserved yogurt on one side of each of the 2 remaining slices of bread; place on top, yogurt-side in. Cut each in half and serve.