Open Faced Curry Chicken Salad Sandwich

[Copenhagen]

2 bone-in skinless chicken
breast halves, (about 1 1/2 pounds)
4 cups water
2 tablespoons kosher salt
1/4 cup non-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons Madras-style curry powder
1 teaspoon grated fresh ginger
1/3 cup chopped flat-leaf parsley
3 tablespoons sliced almonds
1/4 fresh pineapple, diced (about 1 1/4 cups)
1 bunch watercress, stems trimmed
4 slices wheat bread or 2 whole wheat English muffins, toasted

Put the chicken in a saucepan
along with the water and salt. Bring just to a boil then reduce to a
gentle simmer. Cook, covered, just the chicken is just firm, about 15
minutes. Set chicken aside off the heat, to cool and finish cooking
in the liquid. When cool, pull apart by hand into shredded bite-size
pieces.

Whisk yogurt, mayonnaise, lime
juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds,
and pineapple, and fold to coat evenly. Make open faced sandwiches with
the salad and watercress on the bread or muffins. Serve.




Nutrition Information per serving
Calories 288
Fat 7 grams
Saturated Fat 1 gram
Carbohydrates 26 grams
Fiber 4 grams
Protein 32 grams