Curried Chicken Salad With Slow-Roasted Tomatoes

• 2 chicken breasts, whole or halved, with bone
• Salt and freshly ground pepper to taste
• 2 teaspoons vegetable oil
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 teaspoon grated fresh ginger
• 1 teaspoon Madras curry
• 1/2 teaspoon turmeric
• 1/4 cup chicken stock or canned broth
• 3 tablespoons mayonnaise
• 3 tablespoons plain low-fat yogurt
• 8 slices good-quality raisin-walnut bread
• 8 arugula leaves
• Slow-roasted tomatoes (see recipe)

1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper, and place on a baking sheet.
3. Roast until juices run clear when chicken is pierced, 25 to 30 minutes.
4. Set aside to cool.
5. In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger.
6. Saute, stirring, until onions are softened and transparent, about 5 minutes.
7. Add the curry powder and turmeric, and cook for 2 minutes.
8. Remove chicken from bone, and cut into thin strips.
9. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
10. Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
11. To assemble sandwiches: Place a slice of bread on each of 4 plates.
12. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves.
13. Cover with a slice of bread, and cut in half.
14. Serve immediately.

chicken breasts, salt, vegetable oil, celery, onion, ginger, curry, turmeric, chicken stock, mayonnaise, yogurt, bread, arugula, tomatoes

Taken from cooking.nytimes.com/recipes/6323 (may not work)