Slimmed Down, Open-Faced Curried Chicken Salad Sandwich

all kinds of yummy in this...

• Ready In: 35 mins
• Serves: 4
• Yields: 3 1/2 cups

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breast halves (about 2)
• 4  cups water
• 2  tablespoons kosher salt
• 1⁄4 cup nonfat yogurt
• 1⁄4 cup low-fat mayonnaise
• 1  tablespoon  freshly squeezed lime juice
• 1 1⁄2 teaspoons  madras-style curry powder
• 1  teaspoon  grated fresh ginger
• 1⁄3 cup  chopped flat leaf parsley
• 3  tablespoons  sliced almonds
• 1⁄4 fresh pineapple, diced about 1 1/4 cup
• 1  bunch watercress, stems trimmed
• 4  slices  of wheat  bread or 2  whole wheat English muffins, toasted

Directions

1. Put chicken in a pot with water and salt and bring just to a boil then reduce to a gentle simmer. Cook, covered about 15 minutes. Set chicken aside off the heat, to cool and finish cooking while sitting in the liquid.
2. When cool, pull apart by hand into shredded bite-size pieces.
3. Whisk yogurt, mayo, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds and pineapple and fold to coat evenly.
4. Make open faced sandwiches with salad and watercress on bread or muffins.
5. Serve.