 | | Directions | 1. Mix mayonnaise, curry powder and salt in large bowl until well blended. Add chicken, avocado, cranberries and cilantro; toss gently to mix.
2. Divide chicken salad evenly among 4 slices of bread. Top each with a lettuce leaf and remaining slices of bread. |
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Prep Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | 1/4 cup reduced fat mayonnaise |
| - | | 2 teaspoons McCormick® Curry Powder |
| - | | 1/4 teaspoon salt |
| - | | 2 cups cubed cooked chicken breast |
| - | | 1 medium avocado, peeled and cubed (3/4 cup) |
| - | | 1/4 cup dried cranberries |
| - | | 2 tablespoons chopped fresh cilantro |
| - | | 8 slices light whole grain bread |
| - | | 4 red leaf lettuce leaves (optional) |
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| | Nutrition (per serving) | Calories: 359 Calories
Fat: 15 Grams
Protein: 27 Grams
Cholesterol: 65 Milligrams
Carbohydrates: 29 Grams
Sodium: 504 Milligrams
Fiber: 6 Grams
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