Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Curried Chicken Salad Sandwich

Recipe courtesy Sanford Rich, Kopperman's Specialty Foods and Delicatessen

Show: The Best OfEpisode: Deli Delights

  • Cook Time

    20 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
15 min
Inactive Prep
1 hr 0 min
Cook
20 min
Total:
1 hr 35 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Curried Chicken Salad Sandwich
Rated: 5 stars out of 514 Reviews
Advertisement
Advertisement