Roasted Okra and Kale Curried Chicken Salad Sandwich
Vicki Shanta Retelny, RDN
Preheat oven to 400 degrees F. Toss okra, shallot, cloves and olive oil, salt and pepper in an oven-safe bowl. Roast for 20 to 30 minutes or until golden brown.
In a medium bowl, add chicken, yogurt, vinegar, mustard, curry powder, a pinch of salt and pepper. Mix until just blended. Add roasted okra and toss lightly.
Lightly toast bread. Lay kale on to one slice of bread and place a generous scoop of chicken salad on top. Place other slice of bread on top. Slice the sandwich and serve with sparkling water and lemon. Enjoy!
Recipe by Vicki Shanta Retelny, RDN, The Lifestyle Nutritionist