Photo: Curried Chicken Salad Sandwich Recipe
Ingredients
Dressing:
- 2 cups mayonnaise
- 1/2 cup commercial chutney
- 3 tablespoons mild curry powder
Sandwich:
- 6 bone-in chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup coarsely chopped walnuts
- 1/2 cup dark raisins
- 3/4 cups finely chopped celery
- 4 croissants
Directions
To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By katlynhaysom_13...
Yakima, WA
on August 17, 2011
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Definately a new favorite in our household of picky eaters. My family just learned that spices make food good, and with only three tablespoons of curry powder, it's a great introduction to our simple palates. My 14 month old daughter loved the curried chicken! Like many others, I used boneless skinless chicken breasts. And I also added about 1/4 cup chopped onion for additional flavor and texture. Thanks so much for the recipe!
By jsfewell_7828506
Knoxville, TN
on June 15, 2007
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This is the best chicken salad recipe. everyone always asks for the recipe.
By marci7270_7756561
Laredo, TX
on April 18, 2007
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I made this recipe because I wanted to try a change from my regular chicken salad. It was fantastic. I did use boneless skinless chicken breats & I did not have the chutney in my pantry though so I sub'd it with orange marmalade and it was just heavenly. I served it over a bed of fresh greens and delicate crackers. I will be making this recipe often. A+++++ all the way. Thanx Food Network.
Read all 15 reviews