Rainbow Curried Chicken Sandwich
Ingredients
- For the chicken salad
12 ounces shredded chicken
3 tablespoons mayonnaise
2 teaspoons yellow curry powder
2 teaspoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/4 teaspoon fine salt, plus more to taste
- For the sandwiches
8 slices hearty whole-grain bread
8 slices beefsteak tomatoes (from 2 large tomatoes)
2 cups coarsely grated carrot (3 to 4 medium)
1 large avocado, halved, pitted, peeled and sliced
1 cup green sprouts (any type; may also use lettuce or spinach leaves)
1 cup thinly sliced purple cabbage
Directions
- Make the chicken salad: Either use leftover roast chicken or…?
- Transfer the chicken to a medium bowl and shred it with your hands or two forks. Add the mayonnaise, curry powder, lemon juice, mustard and salt and stir to combine. You should have about 1 3/4 cups.
- Assemble the sandwiches: For each sandwich, place one slice of bread on each of four plates. To each sandwich, add 2 tomato slices, then 1/2 cup of the carrot, a scant 1/2 cup of the chicken salad, a quarter of the avocado slices, 1/4 cup of the sprouts or lettuce, and 1/4 cup of the cabbage. Top with the remaining slices of the bread, and serve.