STUFFED CURRIED CHICKEN SALAD SANDWICHES

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES

450 g 1 tbsp ¼ tsp 3

3

1 ½ cup ¼ cup boneless skinless chicken thighs vegetable oil salt green onions, thinly sliced radishes, thinly sliced rib celery, thinly sliced light mayonnaise plain Greek yogurt 2 tbsp chopped pickled jalapeño peppers 2 tsp Madras curry powder 2 demi-baguettes, halved crosswise 12 leaves Boston lettuce

In large bowl, toss together chicken, oil and salt. In cast-iron or heavy-bottomed skillet, cook chicken over medium-high heat, turning occasionally, until golden and juices run clear when pierced, 12 to 14 minutes. Let cool slightly; coarsely chop.

Meanwhile, in large bowl, combine green onions, three-quarters of the radishes, the celery, mayonnaise, yogurt, jalapeño peppers and curry powder. Add chicken; toss to combine. Preheat oven to 350°F.

Hollow out centre of each baguette half, leaving ¼-inch thick border and reserving centres for bread crumbs or other use. Place on baking sheet and bake until crusty and light golden, about 3 minutes.

Line each hollow with lettuce; fill with chicken salad. Garnish sandwiches with remaining radishes.

PER SERVING about 545 cal, 34 g pro, 21 g total fat (4 g sat. fat), 54 g carb (4 g dietary fibre, 6 g sugar), 105 mg chol, 1,064 mg sodium, 592 mg potassium. % RDI: 11% calcium, 36% iron, 14% vit A, 27% vit C, 69% folate.