People have asked me lately what my weird pregnancy cravings have been and while some people say pickles or chips - mine are sandwiches. Morning, noon and night all I want to do is eat something that's hugged between 2 pieces of glorious bread...and I'm not talking the kind you buy in the bread aisle of the grocery store. I'm talking the specialty bread that ranges from tuscane pane to San Francisco sourdough - the more specialized it is, the more I want it. Before I was pregnant eating bread would actually give me a pretty upset stomach and now all of sudden those symptoms have gone away the further I get into my pregnancy. I'm not sure if my weird symptoms will come back once the little guy is here, but for now I'm eating it while I can.
Sometimes the best sandwiches, are the ones you make for yourself...that and maybe a nice toasted kind like Potbelly's. Since I've had my fill of that place lately, I opted to make a curry chicken salad inspired by one my mom used to pick up from the deli counter at QFC in Seattle.
Here are the items you'll need:
- (2) Large cans of white chicken (you can also use 2 breasts from a rotisserie chicken that is shredded)
- 3 tbsp of mayo
- 1/2 cup of red grapes (cut in half)
- 2 stalks of celery thinly chopped
- 2 tbsp of slivered almonds without skin
- 3 stalks of chopped green onions
- 1/4 cup of curry powder
- 2 small packets of Splenda
Mix all ingredients in a large bowl and serve on your favorite bread.
For my sandwich, I served it on toasted sourdough topped with a sliced of harvarti, tomato and peashoots. This would also go great with a soft white cheese like brie, mango chutney and mesclun greens. The chicken salad makes enough to serve 4 to 6 people and is great to store for the week.