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PrintChicken Bombay Salad in Whole Grain Rolls
This savoury spin on chicken salad sandwiches is well worth a try. The smoky curry powder, juicy raisins, and crunchy almonds give this curry chicken salad amazing flavour and texture.
![[+]](/images/uploads/recipes/2010/Nov/12/183_view.jpg)
Chicken Bombay Salad in Whole Grain Rolls
2 cups
chicken, cooked, diced
500 mL
1 1/2 tsp
curry powder
7.5 mL
1/4 cup
plain yogurt, 1% MF
60 mL
2 Tbsp
light mayonnaise
30 mL
1/2 cup
carrot(s), grated
125 mL
1/2 cup
green pepper(s), diced
125 mL
1/2 cup
celery, sliced
125 mL
1/2 cup
seedless raisins
125 mL
1/4 cup
almonds, dry roasted, chopped
60 mL
6
whole grain sandwich rolls
6
2 cups
leaf lettuce
500 mL
Preparation
Serves 6
Cook time :
|
Preparation time :
5 min
Chicken Bombay Salad in Whole Grain Rolls
1
Mix curry powder, yogurt and mayonnaise in a medium size bowl. Stir in chicken, carrot, celery and green pepper, raisins and almonds.
2
Line large whole wheat rolls with lettuce, top with chicken salad and more lettuce.
Notes: Quick and easy lunch idea for your leftover cooked chicken.
Try this salad as a filling in whole grain wraps, roti or chapatti, or served as a main course salad over mixed greens.
Makes 4 cups / 1 litre of filling or approximately 150 mL per sandwich roll.
Try this salad as a filling in whole grain wraps, roti or chapatti, or served as a main course salad over mixed greens.
Makes 4 cups / 1 litre of filling or approximately 150 mL per sandwich roll.
