17 Jan Turmeric Chicken Salad Sandwiches
Posted at 16:48h
Here is a modern and healthy twist on the tried and true chicken salad recipe. This version is lightened up using low-fat yogurt in place of mayonnaise, and the addition of Turmeric adds a nice kick. View the full recipe at cooksillustrated.com
Turmeric Chicken Salad Sandwiches
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.