Tumeric Chicken Salad Sandwiches

Start to finish: 1 hour

Salt and pepper

2 (4- to 6-ounce) organic boneless, skinless chicken breasts, no more than 1 inch thick, trimmed of all visible fat

1 teaspoon cold-pressed

extra-virgin olive oil ½ teaspoon ground turmeric Pinch ground cinnamon

¼ cup organic plain low-fat

yogurt

2 tablespoons mayonnaise 2 teaspoons lemon juice ½ teaspoon Dijon mustard 1 garlic clove, minced 1⁄3 cup walnuts, toasted and chopped coarse 1⁄3 cup fresh parsley leaves ¼ cup unsweetened dried tart

cherries

1 shallot, minced

12 slices hearty 100%

whole-grain sandwich bread 2 ounces (2 cups) baby spinach Instructions: 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. 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. 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. Makes 6 servings Nutrition per serving: 485 calories; 141 calories from fat; 16g fat (2 g saturated; 0g trans fats); 31mg cholesterol; 762mg sodium; 70g carbohydrate; 17g fiber; 10g sugar; 25g protein