Curried Chicken Salad Sandwich with Almonds and Raisins

Total Time:
29 min
Prep:
10 min
Cook:
19 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
  • Salt and freshly ground black pepper
  • 1/2 cup mayonnaise, plus extra, if you like, for spreading
  • 1 teaspoon curry powder
  • 1/2 lemon, juiced
  • 1/4 cup chopped, blanched almonds, toasted
  • 1/4 cup raisins
  • A handful fresh basil leaves, torn
  • 8 slices good-quality, dense white bread such as Tuscan
Directions
  • Preheat the oven to 400 degrees F.

  • Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.

  • Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.

  • Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.


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