Curried Chicken Salad Sandwich
Shredded rotisserie chicken tossed with mayo, curry powder, golden raisins, celery, and toasted almonds, piled onto soft sandwich bread. A sweet-savory sandwich that comes together with zero cooking.
Ingredients
- 2 cups cooked chicken breast (rotisserie or poached), shredded
- 6 tbsp mayonnaise
- 2 tsp curry powder
- 2 tsp fresh lemon juice
- 2 stalks celery stalks, finely diced
- 1/4 cup golden raisins
- 1/4 cup sliced almonds, toasted
- 2 scallions, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 8 slices sandwich bread (brioche or sourdough)
- 4 leaves butter lettuce leaves
Instructions
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1
In a large bowl, stir together 6 tbsp mayonnaise, 2 tsp curry powder, and 2 tsp fresh lemon juice until smooth.
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2
Add 2 cups shredded cooked chicken breast (rotisserie or poached), 2 stalks finely diced celery stalks, 1/4 cup golden raisins, 1/4 cup toasted sliced almonds, and 2 thinly sliced scallions to the bowl. Fold gently until everything is coated. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
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3
Taste and adjust curry powder or lemon juice as desired. For best flavor, refrigerate the chicken salad for 15 minutes before serving.
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4
Lay out 8 slices sandwich bread (brioche or sourdough) slices and place a butter lettuce leaves leaf on half of them. Spoon the chicken salad over the lettuce, then top with the remaining bread slices.
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5
Slice each sandwich diagonally and serve.