Recipe: Chunky Chicken Salad on Toasted Raisin Bread

CHUNKY CHICKEN SALAD ON TOASTED RAISIN BREAD

FOR THE CHiCKEN:
4 skinless boneless chicken breast halves
lemon juice
salt and black pepper
curry powder
olive oil spray
FOR THE SALAD:
1/4 cup mayonnaise
1/4 cup plain low-fat yogurt (or sour cream)
1 tablespoon or more fresh lemon juice
1/2 cup minced sweet white onion or red onion
1/2 cup slivered almonds, toasted (or chopped walnuts)
1 Granny Smith apple, cored and diced
1/4 cup diced celery (optional)
1 teaspoon grated orange zest
Salt and pepper (to taste)
1/4 teaspoon curry powder
TO SERVE:
8 slices raisin bread
margarine (optional)
romaine lettuce leaves

Season chicken breasts with lemon juice, salt and pepper and curry powder. Spray with olive oil. Grill until done.

Meanwhile combine with the mayonnaise, yogurt, lemon juice, onion, nuts, apple and orange zest. Season with salt and pepper and curry powder. Adjust seasonings.

Dice cooked chicken and combine with the salad.

Toast bread. Spread margarine on toast (optional).

Spread one quarter of the filling on each of 4 bread slices. Top with leaf lettuce. Top with remaining bread and cut the sandwiches into halves or quarters to serve.

Servings: 4
Adapted from source: Patio Daddy-0 by Gideon Bosker, Karen Brooks, and Leland & Crystal Payton