Curried Chicken Avocado Sandwich Food

AVOCADO WITH CURRIED CHICKEN

Steps:

• Saute onion, apples, garlic and curry powder in butter until onion is crisp-tender.
• Stir in flour.
• Gradually add cream and broth.
• Cook and stir until sauce boils 1 minutes.
• Add salt, peper and chicken.
• Cook overl ow heat 10 minutes.
• Arrange avocado halves on rice in oven-proof serving dish.
• Heat in 350º oven for 5 minutes, just to heat avocado. (This can be skipped if you want the avocado room temp).
• Spoon chicken over avocado halves.
• Top with any toppings of your choice.

CURRIED CHICKEN AND AVOCADO SALAD SANDWICHES

Steps:

• In a large bowl, combine mayonnaise, curry powder and salt until well blended. Add chicken, avocado, cranberries and cilantro; toss gently to mix., Divide chicken salad evenly among 4 bread slices. Top each with lettuce leaves and remaining slices of bread.

CURRIED CHICKEN WRAPS

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
• Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

CURRIED CHICKEN SALAD SANDWICH

Steps:

• To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
• To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

CURRIED CHICKEN & AVOCADO SANDWICH

Steps:

• Mix the mayonnaise, curry powder and chilis in a large bowl, until well blended.
• Add the avocado, cranberries, chicken and cilantro, toss gently to mix.
• Divide the chicken mixture evenly among 4 slices of the bread. Top with the lettuce leaves and remaining slices of bread.
• Serve immediately.