Curried Chicken Tea Sandwiches


A chicken and avocado sandwich gets a spicy boost from the curry powder here.


  • 1 tablespoon peppercorns

  • Salt

  • 1 skinless, boneless chicken breast

  • 1 ½ tablespoons mayonnaise

  • ½ teaspoon Dijon mustard

  • 1 teaspoon curry powder

  • Freshly ground black pepper

  • 4 slices whole-wheat or multigrain bread

  • 1 tablespoon unsalted butter

  • ½ avocado, cut into ¼-inch-thick slices

  • ¼ cup alfalfa sprouts


  1. Fill a small saute pan with water. Add peppercorns and salt to taste; bring to a boil. Add chicken breast, reduce heat, and poach gently for 15 to 20 minutes, or until cooked through. Remove from heat, and let cool.

  2. Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste.

  3. Spread chicken mixture on 2 slices of bread. Spread butter on remaining slices. Place avocado slices on chicken mixture, and top with sprouts. Cover with buttered bread. Trim crusts, and cut into quarters.

Cook's Notes

Make these sandwiches as close to serving time as possible, so the avocado doesn't turn brown.

Related Articles