CURRIED CHICKEN SALAD SANDWICHES

2 Granny Smith apples, peeled cored diced
2 ribs celery, diced
1 medium carrot, peeled finely chopped
3/4 cup golden raisins
2/3 cup reduced fat mayonnaise dressing
2 tbs Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 1/2 pounds boneless skinless chicken breast halves, sliced in half horizontally
2 tsp curry powder
1 loaf sliced pumpernickel bread
1 head green leaf lettuce, separated into leaves

In large bowl, toss together apples, celery, carrot and raisins until mixed. In a small bowl, whisk together the dressing, mustard, salt and pepper until blended. Into a skillet, pour enough water to reach a depth of 1 inch. Bring to a simmer.

Add the chicken, poach until 170 degrees on thermometer, 10 min. Remove chicken pieces from liquid to a plate. Let cool 5 min. In a skillet, toast the curry powder 2 min. or until fragrant. Stir toasted curry powder into mayonnaise mixture.

Cut the cooled chicken pieces into a small dice. Add the chicken along with the mayonnaise curry mixture to the apple mixture. Fold together until all ingredients are coated. Cover and refrigerate until serving time. TO SERVE---Make sandwiches with the chicken salad, bread and lettuce. MAKES 8 SANDWICHES