*Curry Chicken Salad Sandwich Filling*
Makes 2 sandwiches This delicious filling features the crunch of celery and spring onions, along with the spice of curry and a tiny bit of sweet from some chopped raisins. 30g reduced fat sour cream (1/4 cup) 1 TBS reduced fat mayonnaise 1/2 tsp curry powder (you can use less if you want less heat) 250g cooked chicken breast meat, cubed (2 cups) 1 stalk celery, washed, trimmed and finely chopped 1 spring onion, washed, trimmed and finely chopped 2 TBS raisins chopped coarsley salt and black pepper to taste Blend the sour cream, mayonnaise and curry powder together. Stir in the chicken, celery, onion and raisins. Taste and adjust seasoning as required with salt and pepper. Use to fill your sandwiches. As a Diabetic I like to use whole wheat sandwich thins. I put half of my serving of chicken salad on the bottom sandwich thin, and the other half on the top sandwich thin. I add a hearty layer of salad greens and then put the two sides together, wth the filling sandwiching the greens. Yum! |
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