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RECIPES
Curried Chicken Salad Sandwiches

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Curried Chicken Salad Sandwiches
Serves 5

Here’s a tasty sandwich filling made without processed meat, red meat, or mayonnaise.  Greek yogurt and miso Dijon sauce add creaminess and flavor so you don’t miss the mayo.  This recipe even tastes great without the curry, but the spice takes the flavors to the next level and adds a healthful boost of anti-inflammatory nutrients.  If you prefer your chicken salad to be creamier, you can add an extra tablespoon each of yogurt and dressing.  This salad can also be eaten on a bed of greens tossed with the miso dijonnaise dressing, or as part of a wrap.

Ingredients: 

6 tablespoons Wallaby o 2% plain Greek yogurt
6 tablespoons Galeos miso dijonnaise dressing
3 ½ teaspoons McCormick organic curry powder
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 teaspoon black pepper
2 cups diced Gelson’s Finest no salt rotisserie baked BBQ chicken breasts, skin and bones removed (from
about 2 large breasts, just under 1 pound as purchased)
1 rib organic celery, diced small
1/2 cup halved or quartered red grapes
1/4 cup Flanigan Farms chopped walnuts
5 butter lettuce leaves
1 large tomato, ends removed, cut into 5 slices
10 slices Food for Life Ezekiel sprouted whole-grain bread (orange label), lightly toasted if desired
 
Preparation:

  1. Combine the yogurt with the dressing in a small bowl and season with curry powder, salt, and pepper; stir until smooth.
  2. Combine the chicken, celery, grapes, and walnut pieces in a medium bowl.  Mix with the yogurt sauce.
  3. Place a lettuce leaf and tomato slice on each of five slices of bread.  Top with ½ cup chicken salad and cover with remaining slices of bread.  Cut sandwiches in half.

 

Each sandwich contains:

Calories

330

Fat

8g

Saturated Fat

1g

Trans Fat

0g

Cholesterol

40mg

Sodium

340mg

Total Carbohydrate

36g

Dietary Fiber

8g

Sugars

7g

Protein

29g

Vitamin A

5% DV

Vitamin C

12% DV

Calcium

3% DV

Iron

14% DV