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Curry Chicken Salad Sandwich TRISHA PENN

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This Curry Chicken Salad Sandwich will be your new favorite!

3 chicken breasts (boneless, skinless)
2 cups chicken stock
1/4 cup mayonnaise
1/4 cup non-fat Greek yogurt
3 tablespoons curry powder
1 cup celery (diced)
1/4 cup green onions (white and green parts, chopped)
1/4 cup mango (peeled, pit removed, chopped)
2 tablespoons parsley (chopped)
1 cup roasted cashews (chopped)
Brioche buns
iceberg lettuce
1 tomato (thinly sliced)
Kosher salt and freshly ground black pepper (to taste)

In a large pot, add chicken and chicken stock. Add water until the chicken is covered by 1/2-inch.
Bring to a boil over high heat. Once boiling, cover, reduce heat to medium-low, and simmer for 5 minutes. Remove pot from heat and allow to stand, covered, until chicken is cooked through, about 10-15 minutes or until a thermometer reaches 165ºF.
Remove chicken from liquid and allow to cool completely. Once cool, dice chicken into 1/2-inch cubes.
In a large bowl add the chicken, mayonnaise, Greek yogurt, curry powder, celery, scallions, parsley and mango and mix to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate for 1-2 hours to allow the flavors to blend.
When ready to build the sandwiches, add cashews to the chicken mixture and stir to combine. On the bottom half of the brioche bun, add lettuce and top with tomato and curry chicken salad. Place top bun and serve.
Use any leftover chicken or rotisserie chicken to make the curry chicken salad for an easy weeknight meal.

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