Vicki Shanta Retelny, RDN

Roasted Okra and Kale Curried Chicken Salad Sandwich

Ingredients (2 Servings)
1 cup okra, sliced
1 small shallot, diced
2 garlic cloves, minced
1 Tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
4 oz. skinless chicken breast, cooked and shredded
2 teaspoons plain, low-fat Greek yogurt
1 teaspoon rice wine vinegar
1 teaspoon Dijon mustard
1 teaspoon curry powder
Salt and pepper to taste
½ cup baby kale

Preheat oven to 400 degrees F. Toss okra, shallot, cloves and olive oil, salt and pepper in an oven-safe bowl. Roast for 20 to 30 minutes or until golden brown.

In a medium bowl, add chicken, yogurt, vinegar, mustard, curry powder, a pinch of salt and pepper. Mix until just blended. Add roasted okra and toss lightly.

Lightly toast bread. Lay kale on to one slice of bread and place a generous scoop of chicken salad on top. Place other slice of bread on top. Slice the sandwich and serve with sparkling water and lemon. Enjoy!

Recipe by Vicki Shanta Retelny, RDN, The Lifestyle Nutritionist

I love stashing veggies into a sandwich, like stacking two slices of whole grain bread with crunchy baby kale greens and roasted okra. Topping these veggies with protein from shredded chicken breast tossed with Greek yogurt and a hint of flavorful curry powder creates comforting nourishment.

- Vicki Shanta Retelny, RDN

"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Arnold Bread Nutrition Expert
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