Food & Cooking Recipes Appetizers Finger Food Recipes Curried Chicken Tea Sandwiches 3.3 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 A chicken and avocado sandwich gets a spicy boost from the curry powder here. Ingredients 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 Directions 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. Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste. 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. Rate it Print