Ingredients
- 4 slices of arnold Oatnut bread
- 1 cup okra, sliced
- 1 small shallot, diced
- 2 garlic cloves, minced
- 1 Tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz. skinless chicken breast, cooked and shredded
- 2 teaspoons plain, low-fat Greek yogurt
- 1 teaspoon rice wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon curry powder
- Salt and pepper to taste
- ½ cup baby kale
Instructions
- 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!
- 4 slices of arnold Oatnut bread Oatnut®
- 1 cup okra, sliced
- 1 small shallot, diced
- 2 garlic cloves, minced
- 1 Tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz. skinless chicken breast, cooked and shredded
- 2 teaspoons plain, low-fat Greek yogurt
- 1 teaspoon rice wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon curry powder
- Salt and pepper to taste
- ½ cup baby kale
- 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!
