Alice's Tea Cup Curried Chicken Salad Sandwich

6
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In


"From People Magazine, Liza Hamm and Sydney Berger, 07/07/2012. They served it on whole grain bread with lettuce and tomato slices"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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