Curried Chicken Salad in Naan

Curried Chicken Salad in Naan

This fruited sandwich filling is a natural for breads such as naan (an Indian flatbread) or pita, but it is also tasty on pumpernickel or sourdough bread. Total time: 35 minutes

Ingredients

6 tablespoons reduced-fat mayonnaise

1/2 teaspoon grated orange rind

1 1/2 teaspoons orange juice

1 teaspoon curry powder

1/2 teaspoon grated peeled fresh ginger

2 1/2 cups diced roasted skinless, boneless chicken breasts (about 3/4 pound)

3/4 cup seedless green grapes, halved

1/4 cup diced dried apricots

1/4 cup thinly sliced green onions

2 tablespoons chopped unsalted cashews

1 tablespoon chopped fresh parsley

4 (6-inch) naan breads

3 cups trimmed watercress

Preparation

Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients (through parsley) to mayonnaise mixture, tossing to coat. Heat naan according to the package directions, if desired.

Spoon about 3/4 cup chicken mixture onto each naan. Top with 3/4 cup watercress; fold over.

Yield
4 servings (serving size: 1 sandwich)

Nutritional Information
CALORIES 458(24% from fat); FAT 12.2g (sat 3g,mono 4.1g,poly 3.8g); PROTEIN 35.5g; CHOLESTEROL 72mg; CALCIUM 83mg; SODIUM 602mg; FIBER 5.5g; IRON 3.8mg; CARBOHYDRATE 52.7g

Lisa Bell ,
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Cooking Light, DECEMBER 2006