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