Curried Chicken Salad Sandwiches

This recipe serves:  1 2 4

2 tablespoons dry white wine, such as Sauvignon Blanc
pinch of salt
3 black peppercorns
juice of 1/4 lemon
1/2 sprig fresh thyme
1 boneless, skinless chicken breast, about 4 ounces
1 teaspoon canola or peanut oil
2 tablespoons onion, finely chopped
1 teaspoon curry powder
2 tablespoons non-fat sour cream
1/4 cup red or green grapes, halved
1 tablespoon sliced almonds, toasted
freshly ground black pepper

1 lettuce leaf
2 slices whole wheat bread
For the chicken salad:
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breast and enough water to cover. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from heat and let the chicken cool in the liquid.

2. To make the curried sour cream, heat the oil in a small saucepan over medium-low heat. Add the onion and cook until the onion is very soft, about 3-4 minutes. Add the curry powder and cook for 2 more minutes. Remove from heat and cool. Stir in the sour cream.

3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, place it in a bowl and toss it with the curried sour cream, grapes and almonds. Season to taste with salt and pepper. Refrigerate until ready to serve.

For the sandwich:
4. Place 1 piece of bread on a work surface and place a lettuce leaf on top. Spoon the chicken salad on top of the lettuce leaf and place the other piece of bread on top. Serve.

Serving Size: 1 sandwich

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