The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Curried Chicken Salad Sandwich Recipe. Enjoy our collection of quick & easy recipes and learn how to make Curried Chicken Salad Sandwich.
Total Time: 1 hr 35 min
Prep 15 min
Inactive 1 hr 0 min
Cook 20 min
Yield: 4 servings
Level: Easy
Ingredients
Dressing:
2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder
Sandwich:
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants
Directions
To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.
Recipe courtesy Sanford Rich, Kopperman's Specialty Foods and Delicatessen
Show: The Best Of Episode: Deli Delights
Prep 15 min
Inactive 1 hr 0 min
Cook 20 min
Yield: 4 servings
Level: Easy
Ingredients
Dressing:
2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder
Sandwich:
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants
Directions
To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.
Recipe courtesy Sanford Rich, Kopperman's Specialty Foods and Delicatessen
Show: The Best Of Episode: Deli Delights
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