Ingredients

• 1 cup plain Greek-style yogurt, Vegenaise or mayonnaise
• 2 tablespoons curry powder (see Cook's Note)
• Juice of 1 lemon
• Kosher salt and freshly ground pepper
• 1 1/3-1 1/2 pounds poached chicken breasts (recipe follows)
• 4 scallions, finely chopped
• 1 small green apple, peeled and finely chopped
• 1 organic carrot, shredded
• Softened butter, for the rolls
• 4 New England sandwich rolls or brioche lobster rolls
• Crispy romaine hearts or other lettuce
• 1/2-2/3 cup slivered almonds, toasted
• Crystallized ginger, very thinly sliced, for garnish
• Vegetable chips or sweet potato chips, for serving

For the poached chicken breasts:

• 6 bone-in, skin-on chicken breast halves or 3 full breasts
• 4 cloves garlic, smashed
• 2-3 celery stalks, quartered
• 1 bay leaf
• 1 carrot, quartered
• 1 lemon, sliced
• 1 onion, quartered
• Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
• Kosher salt

Description

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