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Curried Chicken Salad Sandwiches

Serves 6


24 slices pumpernickel bread
Cooking spray
2 1/2 tablespoons finely chopped onion
1 1/2 tablespoons dark brown sugar
1 1/2 tablespoons cider vinegar
2 cups chopped roasted skinless, boneless chicken breast
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon salt


  1. Trim crusts from bread slices and cut into triangles.
  2. Coat nonstick skillet with cooking spray and heat over medium-high heat. Add onion; saut�© 5 minutes or until slightly browned.
  3. In a small bowl combine sugar and 1 1/2 teaspoons vinegar, stir with a whisk until sugar dissolves. Add sugar mixture to pan, mix with onions for 2 to 3 minutes or until warm. Remove from heat; cool to room temperature.
  4. Combine onion mixture, remaining 1 tablespoon vinegar, chicken, and remaining ingredients.
  5. Place about 2 tablespoons chicken mixture on each of 12 bread slices. Top with remaining bread slices.