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Curried Chicken Salad Sandwiches
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 sandwiches
Author: Julia
  • 1 pound boneless skinless chicken breasts poached 5 to 8 minutes, see note
  • 1/3 cup whole milk Greek yogurt
  • 3 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 2 teaspoons stone ground mustard
  • 2 teaspoons pure maple syrup
  • 1 tablespoon curry powder
  • 1/4 teaspoon sea salt to taste
  • 4 stalks green onion chopped
  • 1 cup grated carrot
  • 1/2 cup raisins
Sandwich fixings:
  • 8 slices sandwich bread of choice
  • 1 medium heirloom tomatp sliced
  • 1 avocado sliced
  • 2 handfuls spring green mix
  1. Heat a large pot of water and bring it to a full boil. Add the raw chicken breasts and reduce heat slightly. Cook for 5 to 8 minutes (depending on thickness of chicken), or until chicken is cooked through. Place chicken on a cutting board, chop into cubes, and allow it to cool.

  2. Whisk together the yogurt, mayo, lemon juice, mustard, maple syrup, curry powder, and salt in a large mixing bowl until well-combined.

  3. Add the green onion, cashews, raisins, and grated carrot to the mixing bowl, along with the cooled chopped chicken. Stir well until everything is coated.

  4. Assemble chicken salad sandwiches using your favorite toppings such as spring green mix, heirloom tomato, and avocado. Enjoy!

Recipe Notes

You can also bake the chicken by following this recipe