Curried Chicken Salad Sandwiches

Curried Chicken Salad Sandwiches
Servings: 8 Prep 20 mins Cook 8 mins to 10 mins


  • 2 Granny Smith apples, peeled, cored and diced
  • 2 ribs celery, diced
  • 1 medium carrot, peeled and finely chopped
  • 3/4 cup golden raisins
  • 2/3 cup reduced-fat mayonnaise dressing
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken breast halves, sliced in half horizontally
  • 2 teaspoons curry powder
  • 1 loaf (1 pound) sliced pumpernickel bread
  • 1 head green leaf lettuce, separated into leaves, rinsed and patted dry

Make It

1. In large bowl, lightly toss together the diced apples, diced celery, finely chopped carrot and golden raisins until well mixed.

2. In a small bowl, whisk together the mayonnaise dressing, mustard, salt and black pepper until well blended.

3. Into a large skillet, pour enough water to reach a depth of 1 inch. Bring to a bare simmer. Add the sliced chicken breasts; gently poach until internal temperature of chicken registers 170 degrees F on instant-read thermometer, 8 to 10 minutes. With tongs, remove chicken pieces from liquid to a plate. Let cool 5 minutes. Save cooking liquid for soup-making.

4. Meanwhile, in a small dry skillet, toast the curry powder over high heat, stirring occasionally, until fragrant, about 2 minutes. Stir toasted curry powder into mayonnaise mixture.

5. Cut the cooled chicken pieces into a small dice. Add the chicken along with the curry-mayonnaise mixture to the apple mixture; gently fold together with a rubber spatula until all the ingredients are evenly coated. Cover and refrigerate until serving time.

6. To serve, make sandwiches with the chicken salad, pumpernickel bread and lettuce.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 352, Fat, total (g): 6, chol. (mg): 47, sat. fat (g): 1, carb. (g): 53, fiber (g): 7, pro. (g): 24, sodium (mg): 800, Percent Daily Values are based on a 2,000 calorie diet.