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
- 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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Rachael Ray
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