Chicken Salad Sandwich with Curry and Raisins

Photography by Mitch Mandel

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Chicken and salad: two great foods on their own that make for a lousy dish when combined. That's because salad, when attached to chicken, is secret speak for mayo overload. In fact, chicken and tuna salad sandwiches are consistently the worst option you'll find on a deli menu, be it Subway or your neighborhood sandwich shop. We use a modest amount of olive-oil-based mayo, then punch up the flavor with plump golden raisins and the complex savory notes of curry powder. Make a big batch and bring it to work all week in sandwiches, stuffed in pitas, or crowning a bowl of mixed greens.

Serves: 4
Prep: 14min
Cook: 0min
Total: 24min

Ingredients

  • 3 tbsp golden raisins
  • 3 cups chopped cooked chicken
  • 2 stalks celery, thinly sliced
  • 1/2 onion, diced
  • 1 carrot, shredded
  • 1/2 tsp curry powder
  • 1/4 cup olive-oil mayonnaise
  • salt and black pepper to taste
  • 4 large lettuce leaves (romaine, iceberg, or anything else)
  • 8 slices whole-grain bread or English muffin halves, toasted
  • 2 medium tomatoes, sliced

Directions 1. Cover the raisins with hot water and soak for at least 10 minutes (the warm water will help the raisins plump up); drain and place in a large bowl. Add the chicken, celery, onion, carrot, curry powder, and mayonnaise. Mix well and season with salt and pepper.

2. Place the lettuce leaves on top of 4 bread slices, then top with tomatoes, chicken salad, and the remaining bread.

Recipe Notes:  From both a flavor and a nutritional standpoint, spices need to be replaced every 6 months to a year.

Nutritional Facts per serving
Calories 464.2 cal
Fat 16.5 g
Saturated Fat 1.8 g
Cholesterol 94.3 mg
Sodium 660 mg
Carbohydrates 40.1 g
Total Sugars 13.8 g
Dietary Fiber 6.8 g
Protein 39.9 g

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