Curried Chicken Salad Sandwich
This Curried Chicken Salad Sandwich is the first real sandwich my son ever ate (outside PB & J that is). A few years later, my daughter fell in love with it too. And why wouldn’t they? It is a mix of sweet and spice without any heat (unless you want to add some)… my Curried Chicken Salad Sandwich is a flavorful twist on a lunchtime favorite. It is super easy to make with just a handful of ingredients too!
Measure and Mix
All of the ingredients go in the bowl at once. Mix it around really well. That’s all there is to it! The only thing to really pay attention to is the type of curry you use for the dish. I suggest an Indian style curry powder, not a Jamaican style curry powder. I generally use a yellow curry powder although I have used red as well with good results when I was out of yellow.
Lots of Options
Whatever bread, roll or wrap makes you happy, use it! I am a fan of Canyon Bakehouse Heritage style and Hawaiian style gluten free breads. My husband often scoops up this Curried Chicken Salad with cucumber rounds. My daughter prefers it without raisins on any type of bread or roll. My son is all about the raisins and sandwich bread. Feel free to substitute a vegan mayonnaise like Vegenaise if you need an egg free solution. Canned chicken breast or any cooked, chopped chicken will work well for this recipe. I often use leftover rotisserie chicken with fantastic results.
For other yummy sandwich ideas, try my Tuna Salad with Capers and Dill and my Truffled Egg Salad.
Curried Chicken Salad Sandwich
Ingredients
- 2 12.5oz cans chicken breast or 3 cups chopped rotisserie chicken
- ½ cup mayonnaise ((more if it seems too dry))
- 1 Tbsp curry powder
- 1 tsp garlic powder
- salt & pepper to taste
- ½ cup raisins
- your favorite sliced bread or rolls
Instructions
- Mix all ingredients together until well combined. Put on your favorite sandwich bread, rolls or bagels and enjoy! The salad can be made ahead and tastes just as good, if not better, the next day.
