Slices of pineapple and romaine lettuce top a chicken salad made with chutney, curry powder, and fresh lime juice and zest served on whole wheat bread to make a delicious and unusual sandwich.
INGREDIENTS (for 8 servings):
- 1/2 cup low-fat mayonnaise
- 1/2 cup chutney
- 1 teaspoon curry powder
- 2 teaspoons lime zest
- 1/4 cup fresh lime juice
- 1/2 teaspoon salt
- 4 cups diced, cooked chicken breast meat
- 8 romaine lettuce leaves
- 8 slices pineapple rings
- 16 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate for 15 minutes, or until serving.
Spoon about 1/2 cup of the salad onto 8 slices of bread. Top with pineapple slices, romaine lettuce leaves and remaining slices of bread.
The original recipe, Chutney Chicken Salad, was submitted by Sarah, and contains 228 calories, 14.4 g fat, 54 mg cholesterol, 240 mg sodium, 7.1 g carbohydrates, .5 g fiber, and 17.4 g protein.