4 Skinless boneless chicken
-breast halves
Lemon juice
Salt and black pepper
Curry powder
Olive oil spray
-SALAD-
1/4 c Fat-free mayonnaise
1/4 c Plain low-fat yogurt
1 tb Fresh lemon juice; or more
1/2 c Sweet white onion or red
-onion; minced
1/2 c Slivered almonds; toasted or
-chopped walnuts
1 Granny Smith apple; cored
-and diced
1/4 c Diced celery; optional
1 ts Grated orange zest
Salt and pepper; to taste
1/4 ts Curry powder
8 sl Raisin bread
Margarine; optional
Romaine lettuce leaves
Season chicken breasts with lemon juice, salt and pepper and curry
powder. Spray with olive oil. Grill.
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 chicken and combine with the salad.
Toaste 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.
Recipe adapted from PATIO DADDY-0, by Gideon Bosker, Karen Brooks, and
Leland & Crystal Payton (1996 Chronicle Books). Half recipe tested in
a FOREMAN Grill (preheated, then 4 minutes) by kitpath@earthlink.net.
12/98 EACH 393 CALS, 14 G FAT (30%)
Yields
4 servings