Curried Chicken Salad Sandwiches
An incredibly flavorful take on classic chicken salad, this healthier recipe makes for an amazing picnic salad or sandwich!
Servings: 4 Sandwiches
Calories: 543kcal
Ingredients
- 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 tomato sliced
- 1 avocado sliced
- 2 handfuls spring green mix
Instructions
- 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.
- Whisk together the yogurt, mayo, lemon juice, mustard, maple syrup, curry powder, and salt in a large mixing bowl until well-combined.
- 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.
- Assemble chicken salad sandwiches using your favorite toppings such as spring green mix, heirloom tomato, and avocado. Enjoy!
Notes
You can also bake the chicken by following this recipe
Nutrition
Serving: 1Sandwich | Calories: 543kcal | Carbohydrates: 81g | Protein: 36g | Fat: 12g | Fiber: 20g | Sugar: 18g