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Lunchbreak: Chef Fabio Viviani makes curried chicken salad sandwich

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Chef Fabio Viviani

For more about the Brownberry Bread America's Better Sandwich contest:

To purchase a copy of his new book:

Fabio's American Home Kitchen: More Than 125 Recipes With an Italian Accent


Tuesday, November 11

12:00 p.m.  Ticketed luncheon

The Standard Club Chicago

320 S. Plymouth Court, Chicago

Tuesday, November 11
7:00 p.m.  Book signing
The Book Stall
811 Elm Street


Fast ‘N’ Fresh Curried Chicken Salad Sandwich

1/3 cup nonfat plain Greek yogurt
1-1/2 Tablespoons apricot jam
1 Tablespoon nonfat mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon sea salt
3/4 cup chopped cooked chicken breasts
1/4 cup quartered seedless green grapes
3 Tablespoons matchstick-cut (or coarsely shredded) carrots
3 Tablespoons thinly sliced celery
3 Tablespoons toasted slivered almonds
3 tablespoons golden raisins
4 slices Brownberry Whole Grains 100% Whole Wheat Bread
1/2 medium apple, thinly sliced
1/2 cup packed fresh baby spinach leaves

Combine yogurt, jam, mayonnaise, curry and salt in a medium bowl; mix well. Remove and reserve 2 tablespoons. Add chicken, grapes, carrots, celery, almonds, and raisins to yogurt mixture in bowl; mix well. To assemble sandwiches, place 2 slices bread on flat surface. Divide chicken salad on each, spreading evenly. Top evenly with apple slices and spinach. Spread reserved yogurt on one side of each of the 2 remaining slices of bread; place on top, yogurt side in.

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