Ingredients
- 1/4 cup low-fat mayonnaise
- 1 tablespoon curry paste
- 1 tablespoon lemon juice
- 1/4 cup low-fat mayonnaise
- 1 tablespoon curry paste
- 1 tablespoon lemon juice
- 6 ounce chicken, cut into 1-inch cubes
- 1/4 teaspoon kosher salt
- 1/2 teaspoon olive oil
- 4 slice whole grain bread
- 3 tablespoon curry dressing
- 2 tablespoon mango chutney (we used major grey’s)
- 3/10 cup toasted almond slices
- 8 slice of vine-ripened tomato (1/4 -inch thick)
- 1 cup mixed cut lettuce (romaine, iceberg, radicchio)
Preparation
Baking Directions:
Preheat oven to 375 F.
Spread the almonds on a baking sheet.
Bake until they become aromatic and appear shiny from the oils being released, about 5-7 minutes.
Remove from the oven and let cool.
Combine the chicken, kosher salt and olive oil in a bowl.
Mix well.
Spread the chicken mixture evenly onto a baking pan or cookie sheet.
Bake until chicken is cooked through, 10 to 15 minutes.
Allow to cool.
Mix together the curry dressing and the chicken.
At this point, the filling can be refrigerated and finished later, if desired.
Lay out two slices of bread.
Divide the chicken mixture evenly between them and spread with a fork.
Spread 1 tablespoon of mango chutney on top of the chicken mixture.
Sprinkle the toasted almonds onto each and lay out 4 tomato slices per sandwich.
Divide the mixed lettuce evenly and add the top slice of bread.
Transfer to a cutting board and slice corner to corner.
Tips:
Whisk all ingredients to combine.
You can make the dressing one-day ahead.
