Curry Chicken Salad Sandwiches
"This light recipe is great for lunch, supper, or both. It serves eight, so cook once and eat twice!..."
INGREDIENTS
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Sauce:
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1/2 cup onions, diced
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1 teaspoon ginger
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2 cloves garlic
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1 teaspoon curry powder
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1 teaspoon cumin
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1 lime, cut in half (reserve one half for deglazing pan)
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2 teaspoons vegetable oil
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1/2 cup onion, sliced
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16 ounces extra lean ground chicken
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2 tablespoons low-fat plain yogurt
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2 tablespoons water
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1 1/2 cups frozen peas
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4 green onions, greens and whites sliced
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2 tablespoons cilantro, chopped
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2 tablespoons low-salt roasted peanuts, chopped
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4 whole-wheat pitas, cut in half, or 8 slices whole-wheat bread
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4 cups dark greens or lettuce, chopped
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