ingredients
3    cups   shredded cooked chicken (about 1 pound)
3/4   cup   seedless red grapes, quartered
1/2   cup   finely chopped red onion (1 medium)
1/4   cup   finely chopped radishes or daikon
1/4   cup   shredded coconut
1    5 ounce carton  pina colada or pineapple low-fat yogurt
1/3   cup   mango chutney, snipped
1    tablespoon   curry powder
1/2   cup   dry roasted cashews, coarsely chopped
1    cup   fresh basil leaves
12    slices  whole grain bread, toasted
directions
In a large bowl combine chicken, grapes, red onion, radishes, and coconut; set aside.
For dressing, in a small bowl combine yogurt, chutney, and curry powder. Stir dressing into chicken mixture. If desired, cover and chill for up to 24 hours.
Stir cashews into chicken mixture. Divide basil leaves among 6 of the toasted bread slices. Spread chicken mixture over basil; top with the remaining 6 toasted bread slices.
Tip
Winner Info:
Casey Galloway Columbia, MO Picnic Sandwiches June 2009

NUTRITION INFORMATION

Per Serving: cal. (kcal) 410, Fat, total (g) 14, chol. (mg) 63, sat. fat (g) 4, carb. (g) 41, fiber (g) 5, pro. (g) 30, sodium (mg) 501, Percent Daily Values are based on a 2,000 calorie diet