Curried Chicken Salad Sandwich

  • Active Time 20m
  • Total Time 2h 20m
  • Rating ****

Serves 4

Here is a contemporary reinterpretation of the famed Waldorf salad, which was first served at the Waldorf Astoria Hotel in New York in 1896. The addition of a touch of curry powder lends this old favorite a spicy accent. These sandwiches are an ideal choice for a picnic basket.


  • 1/4 cup walnuts
  • 3 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2/3 cup mayonnaise, plus mayonnaise for spreading
  • 1 small green apple, peeled, cored and diced
  • 1/4 cup diced celery
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons curry powder
  • 8 slices coarse country-style bread
  • 1 1/2 cups lightly packed mixed baby lettuces


Preheat an oven to 350 degrees F. Spread the walnuts on a small baking sheet and toast until lightly golden and fragrant, about 5 minutes. Remove from the oven and set aside.

Season the chicken breasts with the salt and pepper. In a frying pan over high heat, melt the butter. Add the chicken breasts and sauté until golden brown on the first side, about 4 minutes. Lower the heat slightly and turn the breasts. Cook until golden on the second side, about 4 minutes longer. To test for doneness, cut into the thickest part of a breast. The juices should run clear, and the meat should be opaque throughout. Transfer to a plate to cool completely. Cut the breasts into medium dice and place in a bowl with any accumulated juices.

Add 2/3 cup mayonnaise, apple, celery, walnuts, lemon juice and curry powder. Stir to mix well. Cover and refrigerate until completely chilled, about 2 hours.

TO ASSEMBLE: Lightly toast the bread slices, if desired. Spread each slice with some of the extra mayonnaise. Divide the chicken mixture evenly among 4 of the slices. Top each portion of salad with an equal amount of the lettuces and one of the remaining 4 bread slices, mayonnaise-side down. Cut each sandwich in 1/2 and serve on individual plates.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 768

nutrition information per serving

747 calories; 43g total fat; 140mg cholesterol; 1008mg sodium; 45g carbohydrates; 6g fiber; 49g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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