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Curried Chicken Salad on Apple Rounds

These clever little low-calorie and gluten-free sandwiches use apple rounds to stand in for the bread. We prefer crisp, red varieties but Granny Smiths work just as well.
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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 8 sandwiches (2 per person)
  • Nutrition Info
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1/2 cup 2-percent Greek yogurt

2 tablespoons mayonnaise

1 tablespoon lemon juice

2 scallions, sliced

1 1/2 teaspoons mild curry powder

Kosher salt and freshly ground black pepper

1/2 rotisserie chicken, meat shredded, skin and bones discarded (about 2 cups meat) 

1/2 rotisserie chicken, meat shredded, skin and bones discarded (about 2 cups meat)

1/4 cup pecans, chopped

1/4 cup loosely packed parsley leaves, chopped

1 small stalk celery, finely chopped

3 tablespoons golden raisins

3 large crisp red apples, such as Pink Lady or Honeycrisp

8 small Boston or Bibb lettuce leaves


  1. Whisk together the yogurt, mayonnaise, lemon juice, scallions, curry powder, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the chicken, pecans, parsley, celery and raisins and fold to combine. Cover and refrigerate until ready to use (up to 3 days).
  2. Core the apples and cut each into six to eight 1/4-inch thick rounds, for a total of 16 rounds. Arrange a lettuce leaf on 8 apple rounds and top each with about 1/4 cup of chicken salad. Sandwich with the remaining apple slices. Serve immediately.