Slimmed Down, Open-faced Curried Chicken Salad Sandwich

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 1/2 lbs boneless skinless chicken breast halves (about 2)
• 4 cups water
• 2 tablespoons kosher salt
• 1/4 cup nonfat yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon freshly squeezed lime juice
• 1 1/2 teaspoons madras-style curry powder
• 1 teaspoon grated fresh ginger
• 1/3 cup chopped flat leaf parsley
• 3 tablespoons sliced almonds
• 1/4 fresh pineapple, diced about 1 1/4 cup
• 1 bunch watercress, stems trimmed
• 4 slices of wheat bread or 2 whole wheat english muffins, toasted

Recipe

• 1 put chicken in a pot with water and salt and bring just to a boil then reduce to a gentle simmer. cook, covered about 15 minutes. set chicken aside off the heat, to cool and finish cooking while sitting in the liquid.
• 2 when cool, pull apart by hand into shredded bite-size pieces.
• 3 whisk yogurt, mayo, lime juice, curry, grated ginger and parsley in a bowl. add chicken, almonds and pineapple and fold to coat evenly.
• 4 make open faced sandwiches with salad and watercress on bread or muffins.
• 5 serve.