Sunday, February 24, 2013

Curried Chicken and Apricot Salad

Yields enough for 8 sandwiches

1/2 Cup apricots, dried coarsely chopped
4 Each onion, green cut into 1-inch pieces
4 Cups chicken, cooked, finely chopped (one rotisserie chicken)
1/4 cup mayonnaise, light 
1/4 cup sour cream, light
1 Tbls curry powder, sweet 
2 tsp juice, lemon 
1/2 tsp salt 
1/8 tsp pepper, cayenne
8 leaves lettuce, red leaf
16 slices bread, whole wheat

Optional Ingredients:
1/2 Cup almonds, sliced
In a food processor, finely chop the apricots and scallions. Move to a large bowl. In a small bowl, mix together the  mayonnaise, sour cream, curry powder, lemon juice, salt, and cayenne; mix well.  Add finely chopped chicken to the large bowl and mix with the apricots and scallions.  Fold in the mayonnaise mixture.
Spread on bread half of the slices.  Top with a leaf of lettuce. Top with sliced almonds, if using and with remaining slice of bread.  Slice as desired and serve.