Tuesday, September 02, 2008
Curry Chicken Salad Sandwich
Curry Chicken Salad Sandwich 454g Chicken thigh
360ml Mayonnaise
14g Curry powder
1 head Butter or Iceberg lettuce
113g Butter
1 no.s Baguette
1 no.s Small diced green capsicum (optional)
Salt and pepper as needed
Cooking Method:
1) Steam the chicken to an internal temperature of 74 degrees or until it is thoroughly cooked.
Shred or dice the chicken into small pieces.
2) Combine the chicken, mayonnaise and curry powder and mix well. Season to taste with salt and pepper.
3) Tear the lettuce leaves to match the size of the bread.
4) Spread a thin layer of butter on the bread, top with a piece of lettuce and a layer of curry chicken salad.
5) Garnish with the capsicum if desired, for colour and flavour. Serve immediately.
Note*: To create a salad, shredded iceberg lettuce, fresh cherry tomatoes, hard boiled eggs, carrot strips and other vegetables may be tossed together with the curried chicken. Add small cubes of toasted bread croutons for texture.
