Curried Chicken Salad on Wheat Bread
 
Makes 18 finger sandwiches
Ingredients
  • ¾ cups Greek yogurt
  • 1 teaspoon Jamaican-style curry powder
  • 1½ teaspoons fresh mint, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2½ teaspoons fresh lime juice
  • 8 ounces boneless, skinless chicken breast, cooked and shredded
  • 18 slices wheat bread*, frozen
  • Garnish: fresh mint
Instructions
  1. In a large bowl, whisk together yogurt, curry, mint, salt, pepper, and lime juice. Stir in chicken until fully coated in mixture.
  2. Divide chicken salad among 12 bread slices, approximately 2 tablespoons per slice. Top 6 chicken-salad covered slices; cover with remaining 6 bread slices.
  3. Using a serrated knife with a sawing motion, remove crusts from bread and cut each sandwich into 3 finger sandwiches. Cover with damp paper towels, and refrigerate in an airtight container until ready to use.
Notes
*We used Dave’s Killer Bread Thin-Sliced Good Seed.
Recipe by Victoria at https://victoriamag.com/curried-chicken-salad-on-wheat-bread-recipe/