Slimmed Down, Open-Faced Curried Chicken Salad Sandwich

• 1 12 lbs boneless skinless chicken breast halves (about 2)
• 4 cups water
• 2 tablespoons kosher salt
• 14 cup nonfat yogurt
• 14 cup low-fat mayonnaise
• 1 tablespoon freshly squeezed lime juice
• 1 12 teaspoons madras-style curry powder
• 1 teaspoon grated fresh ginger
• 13 cup chopped flat leaf parsley
• 3 tablespoons sliced almonds
• 14 fresh pineapple, diced about 1 1/4 cup
• 1 bunch watercress, stems trimmed
• 4 slices of wheat bread or 2 whole wheat English muffins, toasted

1. Put chicken in a pot with water and salt and bring just to a boil then reduce to a gentle simmer.
2. Cook, covered about 15 minutes.
3. Set chicken aside off the heat, to cool and finish cooking while sitting in the liquid.
4. When cool, pull apart by hand into shredded bite-size pieces.
5. Whisk yogurt, mayo, lime juice, curry, grated ginger and parsley in a bowl.
6. Add chicken, almonds and pineapple and fold to coat evenly.
7. Make open faced sandwiches with salad and watercress on bread or muffins.
8. Serve.

chicken, water, kosher salt, nonfat yogurt, lowfat mayonnaise, freshly squeezed lime juice, curry, ginger, flat leaf parsley, almonds, pineapple, of wheat bread

Taken from www.food.com/recipe/slimmed-down-open-faced-curried-chicken-salad-sandwich-221928 (may not work)