Curried Chicken Salad Sandwich
What makes a sandwich great? To us, it’s a combination of amazing bread and a variety of flavors and textures that meld together perfectly between the slices. That’s what you’re getting in this updated twist on an old favorite.
Yield: 4 servings/sandwiches
1 Tbsp. + 1 tsp. yellow curry powder
1 Tbsp. warm water
¼ cup mayonnaise
¼ cup Greek yogurt (or mayonnaise)
1 Tbsp. honey
2 tsp. fresh lime juice
½ tsp. freshly grated ginger
½ tsp. Kosher salt
⅛ tsp. cayenne pepper
Freshly ground pepper
1 lb. cooked chicken*, shredded or cut into bite-sized pieces
2 large stalks celery, diced
2 Tbsp. finely diced red onion
⅓ cup chopped toasted cashews
¼ cup + 2 Tbsp. dried tart cherries, roughly chopped
1 Tbsp. TML sourdough bread, toasted as desired
4 large lettuce leaves, washed and dried, optional
In a large bowl, whisk curry powder with water to dissolve into a paste. Add mayonnaise, Greek yogurt (if using), honey, lime juice, ginger, salt, cayenne, and several grinds black pepper. Whisk or stir to combine well.
Add remaining ingredients through dried tart cherries to bowl, and toss to coat thoroughly.
Set 4 slices toast on work surface; if using lettuce, tear or fold the leaves to fit the bread and lay them on top. Spoon one fourth of the chicken salad mixture onto each slice, and top with another slice of toast. Serve immediately.
*We love poached chicken breasts for this sandwich, but this recipe is a great way to use up a roasted or rotisserie chicken.