Curry Chicken Salad Sandwiches

• 5 Medium Chicken Breasts, Fresh Or Frozen
• 5 teaspoons Curry Powder
• 1/2 cups Cold Water
• 1/2 cups Apricot Jam
• 1/2 cups Sour Cream
• 1/2 cups Mayonnaise
• 3 stalks Celery
• 1/2 cups Sliced Almonds
• 1/4 cups Raisins
• Sliced Tomatoes, To Serve
• Lettuce, To Serve
• 6 Croissants, Sliced In Two

1. Preheat oven to 350 degrees F. Place the chicken breasts in a 9x13 baking dish, making sure that they are snug and do not overlap each other.
2. Pour the water into the baking dish.
3. Rub 1 teaspoon curry on each breast.
4. Bake for 20-40 minutes, or until chicken is fully cooked through and no pink shows.
5. Place cooked chicken on a cutting board and cool to room temperature.
6. Meanwhile, in a large bowl, add all remaining ingredients (except tomatoes, lettuce, and croissants).
7. Cut chicken into 1/2-inch cubes and add to the mixture.
8. To assemble the sandwiches, place some slices of tomato and leaves of lettuce on one side of the croissant.
9. Scoop the chicken mixture on top and then gently press the top half of the croissant down on the sandwich.
10. Serve with fruit salad, green salad, or chips.

chicken breasts, curry, water, apricot jam, sour cream, mayonnaise, stalks celery, almonds, raisins, tomatoes, croissants

Taken from tastykitchen.com/recipes/main-courses/curry-chicken-salad-sandwiches/ (may not work)