Turmeric Chicken Salad Sandwiches
  • 24-6 oz. chicken breasts
  • 1tsp extra-virgin olive oil
  • 1/2tsp ground turmeric
  • Pinch ground cinnamon
  • 1/4cup plain low-fat yogurt
  • 2Tbs mayonnaise
  • 2tsp lemon juice
  • 1/2tsp Dijon mustard
  • 1clove garlicminced
  • 1/3cup walnutstoasted and chopped coarse
  • 1/3cup fresh parsley leaves
  • 1/4cup unsweetened dried tart cherries
  • 1 shallotminced
  • 12slices hearty whole-grain sandwich bread
  • 2cups baby spinach
  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.