“To place different elements alternately” (i.e. Sandwich…)

Sandwiches. They come in all shapes, sizes and flavors. Fancy little tea sandwiches and big honkin’ heroes (sorry my New England friends, I mean grinders!), ooey gooey grilled cheese and simple avocado with hot sauce on toast. They can be the perfect accompaniment or the star player. I don’t truly believe anyone who says they don’t like sandwiches, I think it’s more likely they just haven’t tried the right one.

With all the soup I’ve been making lately it should come as no surprise that sandwiches have also been on the menu. So much so in fact that my husband bought me a panini press for Christmas. (Yes a rather self-serving gift but, since I got him a subscription to a wine club I think we’re even!)

One of my favorite sandwiches (with or without the side of soup) happens to be curried chicken salad. Sure it’s a bit more involved than say a simple ham and cheese, but it’s oh so good. And since this recipe makes a considerable amount of chicken salad you’ll have plenty leftover for more lunches, dinners and a few “I’m hungry what’s in the fridge that I can eat while standing in front of it” forkfuls during the week.

Curried Chicken Salad
I love this chicken salad between a couple of slices of bread, on a bed of salad greens or even served on crackers as an appetizer.

sandwich2

4 cups shredded poached chicken (see recipe below)
1/2 cup celery, diced small
1/3 cup onion, diced small
2 tbsp. finely chopped fresh parsley
1/2 an apple, diced small
1 cup light mayonnaise
1 tsp. lemon juice
4 tsp. Madras curry powder (hot or mild)
1/4 cup golden raisins
1 tsp. salt
1/4 tsp. ground black pepper

  1. In a medium bowl, toss together the shredded chicken, celery, onion, parsley and apple. Set aside.
  2. In a large bowl, whisk together the mayonnaise, lemon juice, curry powder, raisins, salt and pepper. Add the chicken and gently mix to combine. Serve on multi-grain bread or refrigerate until ready to use.

To Poach Chicken:
10 sprigs parsley
3 sprigs fresh thyme
1 leek quartered
10 baby carrots
2 stalks celery, halved
1 1/2 lb. boneless/skinless chicken breasts (about 3)
1 quart chicken broth

  1. Place the parsley, thyme, onion, carrots, celery, and chicken breasts in a medium saucepan. Cover with broth and bring to just a boil. Reduce the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover and cool the chicken in the poaching liquid for 30 minutes.
  2. Transfer the chicken to a cutting board and allow cool the remainder of the way. (Reserve the poaching liquid for a later use and eat the carrots sprinkled with a bit of salt, they’ll be delicious). When the meat is cool enough to handle use a fork to shred it.

*adapted from food network

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