Curried Chicken Salad on Toasted Walnut-Raisin Bread
I had a variation of this sandwich at a restaurant recently, and I thought it was one of the best sandwiches I'd ever tasted. Have it for dinner with potato chips and a side salad.
4 boneless chicken breast halves
1/2 cup white wine
2 cloves garlic, minced
1 tablespoon curry powder
1/2 teaspoon salt
1/2 cup mayonnaise
8 slices of walnut-raisin bread
Preheat oven to 375 degrees.
Place chicken in a small roasting pan, pour white wine over, cover with heavy foil and bake 35 minutes, or until chicken is cooked through. Remove chicken pieces to a medium-large bowl and allow to cool.
With your hands, break or shred into small pieces in bowl. Add garlic, curry powder, salt and mayonnaise and mix thoroughly. Stick it in the fridge to chill while you're toasting the walnut-raisin bread. Assemble sandwiches while the toast is still warm. Makes 4 sandwiches.
Options: Add thinly sliced tomatoes and/or lettuce to dress it up a little.