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Ingredients

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Directions

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  • In large bowl, lightly toss together the diced apples, diced celery, finely chopped carrot and golden raisins until well mixed.

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  • In a small bowl, whisk together the mayonnaise dressing, mustard, salt and black pepper until well blended.

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  • Into a large skillet, pour enough water to reach a depth of 1 inch. Bring to a bare simmer. Add the sliced chicken breasts; gently poach until internal temperature of chicken registers 170°F on instant-read thermometer, 8 to 10 minutes. With tongs, remove chicken pieces from liquid to a plate. Let cool 5 minutes. Save cooking liquid for soup-making.

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  • Meanwhile, in a small dry skillet, toast the curry powder over high heat, stirring occasionally, until fragrant, about 2 minutes. Stir toasted curry powder into mayonnaise mixture.

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  • Cut the cooled chicken pieces into a small dice. Add the chicken along with the curry-mayonnaise mixture to the apple mixture; gently fold together with a rubber spatula until all the ingredients are evenly coated. Cover and refrigerate until serving time.

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  • To serve, make sandwiches with the chicken salad, pumpernickel bread and lettuce.

Nutrition Facts

352 calories; 6 g total fat; 1 g saturated fat; 47 mg cholesterol; 800 mg sodium. 53 g carbohydrates; 7 g fiber; 24 g protein;

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