Chicken Tikka Salad Sandwich with Blackberry Chutney
Ingredients:
Chicken
1/2 Pound
skinless, boneless, cut into thin strips
Yogurt
1 Tablespoon
fat-free
Garlic
1/2 Tablespoon
minced
Ginger
1 Teaspoon
minced
Garam Masala
1/2 Teaspoon
Red Pepper
1 Teaspoon
crushed
Coriander and Cumin Powder
1/2 Teaspoon
roasted
Cooking Oil Spray
Red Onion
1 1/2 Tablespoon
finely chopped
Roma Tomato
1/8 Cup
small diced
Sour Cream
1/8 Cup
fat-free
Avocado
1/8 Cup
mashed
Lemon Juice
2 Teaspoons
Whole Grain Bread
8 Slices
Preparation mode:
In a medium bowl, combine chicken, yogurt, garlic, ginger, garam masala, crushed red pepper and coriander and cumin powder. Mix well and set aside for 5 minutes.
In a small non-stick skillet, over medium heat, evenly spray cooking oil for 2 seconds. Add marinated chicken mixture and stir-fry for 4 to 5 minutes or until chicken is cooked and tender. Spray cooking oil for another 2 seconds, remove from heat and set aside to cool.
Finely chop the cooked chicken; add onions and tomatoes to the chicken to make the salad.
In a small bowl, make a paste by mixing avocado, sour cream and lemon juice; fold this paste into the chicken tikka salad and mix well.
To assemble the sandwich, spread the chicken tikka salad evenly on a slice of bread and cover with another piece of bread; trim the crust from the sandwich.
In a large non-stick skillet, or in a Panini maker, over medium-low heat evenly spray cooking oil for 2 seconds. Place the sandwich on the skillet (or in the Panini maker) and spray the top of the sandwich with cooking oil for another 2 seconds. Toast until golden brown and crisp.
