Here is a modern and healthy twist on the tried and true chicken salad recipe. This version is lightened up using low-fat yogurt in place of mayonnaise, and the addition of Turmeric adds a nice kick. View the full recipe at cooksillustrated.com

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Turmeric Chicken Salad Sandwiches
Servings
servings
Ingredients
  • 2 4-6 oz. chicken breasts
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp ground turmeric
  • Pinch ground cinnamon
  • 1/4 cup plain low-fat yogurt
  • 2 Tbs mayonnaise
  • 2 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/3 cup walnuts toasted and chopped coarse
  • 1/3 cup fresh parsley leaves
  • 1/4 cup unsweetened dried tart cherries
  • 1 shallot minced
  • 12 slices hearty whole-grain sandwich bread
  • 2 cups baby spinach
Servings
servings
Ingredients
  • 2 4-6 oz. chicken breasts
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp ground turmeric
  • Pinch ground cinnamon
  • 1/4 cup plain low-fat yogurt
  • 2 Tbs mayonnaise
  • 2 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/3 cup walnuts toasted and chopped coarse
  • 1/3 cup fresh parsley leaves
  • 1/4 cup unsweetened dried tart cherries
  • 1 shallot minced
  • 12 slices hearty whole-grain sandwich bread
  • 2 cups baby spinach
Instructions
  1. Dissolve 1 tablespoon salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes. Transfer chicken to paper towel-lined rimmed baking sheet and refrigerate until cool, about 30 minutes.
  2. Combine oil, turmeric, and cinnamon together in bowl and microwave until fragrant, about 30 seconds; let cool slightly. In large bowl, whisk oil mixture, yogurt, mayonnaise, lemon juice, mustard, garlic, ½ teaspoon pepper, and ¼ teaspoon salt together until smooth.
  3. Pat cooled chicken dry with paper towels and cut into ½-inch pieces. Add chicken, walnuts, parsley, cherries, and shallot to bowl with yogurt mixture, toss to combine, and season with salt and pepper to taste. Divide chicken salad evenly over 6 bread slices, then top with spinach. Top with remaining 6 bread slices. Serve.
By | 2019-01-17T16:49:29+00:00 January 17th, 2019|Recipe|0 Comments