Alice's Tea Cup Curried Chicken Salad Sandwich
Recipe: #21007
September 20, 2015
Categories: Salads, Meat Salad, Chicken, July 4th, Labor Day, Potluck, Gluten-Free, Boneless Pieces, more
"From People Magazine, Liza Hamm and Sydney Berger, 07/07/2012. They served it on whole grain bread with lettuce and tomato slices"
Ingredients
Nutritional
- Serving Size: 1 (212.7 g)
- Calories 367
- Total Fat - 9 g
- Saturated Fat - 2.7 g
- Cholesterol - 134.4 mg
- Sodium - 409.5 mg
- Total Carbohydrate - 22.1 g
- Dietary Fiber - 1 g
- Sugars - 12.4 g
- Protein - 48.2 g
- Calcium - 56.2 mg
- Iron - 2.4 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Rub the chicken breasts with 1 tbsp. of the curry powder, then place them on a lightly greased baking sheet and roast until a meat thermometer registers 125 to 160 degrees in the thickest part,60 minutes, or until the juices run clear.
Step 3
Let the chicken cool.
Step 4
Meanwhile, in a large mixing bowl,combine the remaining 1 tbsp. curry powder with the apricot jam, sour cream and mayonnaise.
Step 5
When the chicken is cool, cut into 1/2-inch cubes.
Step 6
Add the chicken, celery, and onion to the bowl and stir well.
Step 7
Season to taste with salt and pepper.
Tips
No special items needed.