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Fast ‘N Fresh Curried Chicken Salad Sandwich

Name: Fast ‘N Fresh Curried Chicken Salad Sandwich
Yield: 2
Ingredients: ⅓ cup nonfat plain greek yogurt; 1½ tablespoon apricot jam; 1 tablespoon nonfat mayonnaise; ½ teaspoon curry powder; ⅛ teaspoon sea salt; ¾ cup chopped cooked chicken breasts; ¼ 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; ½ medium apple, thinly sliced; ½ cup packed fresh baby spinach leaves

November 5, 2014

Arnold Bread

This easy chicken salad sandwich recipe is the Grand Prize Winner of Arnold 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

510

Calories Per Serving

Ingredients

⅓ Cup nonfat plain Greek yogurt
1½ Tablespoon apricot jam
1 Tablespoon nonfat mayonnaise
½ Teaspoon curry powder
⅛ Teaspoon sea salt
¾ Cup chopped cooked chicken breasts
¼ Cup quartered seedless green grapes
3 Tablespoons matchstick-cut (or coarsely shredded) carrots
3 Tablespoons thinly sliced celery
3 Tablespoons toasted slivered almonds
3 Tablespoons golden raisins
4 slices whole-wheat bread, such as Arnold, Brownberry, or Oroweat Whole Grains
½ medium apple, thinly sliced
½ Cup packed fresh baby spinach leaves

Directions

Combine the yogurt, jam, mayonnaise, curry, and salt in a medium bowl; mix well. Remove and reserve 2 tablespoons of the yogurt mixture.

Add the chicken, grapes, carrots, celery, almonds, and raisins to the yogurt mixture in bowl; mix well.

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.

Nutritional Facts

Servings2

Calories Per Serving510

Total Fat15g24%

Sugar28gN/A

Saturated2g12%

Cholesterol50mg17%

Protein33g65%

Carbs63g21%

Vitamin A130µg14%

Vitamin B120.5µg9.1%

Vitamin B60.6mg30.8%

Vitamin C8mg13%

Vitamin E5mg25%

Vitamin K51µg63%

Calcium225mg23%

Fiber8g31%

Folate (food)60µgN/A

Folate equivalent (total)60µg15%

Iron3mg18%

Magnesium115mg29%

Monounsaturated6gN/A

Niacin (B3)11mg55%

Phosphorus407mg58%

Polyunsaturated6gN/A

Potassium748mg21%

Riboflavin (B2)0.5mg29.5%

Sodium538mg22%

Sugars, added7gN/A

Thiamin (B1)0.4mg23.9%

Zinc2mg16%