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Curried Chicken Salad Sandwich

Source: Casual Cuisines of the World - Country Inn
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  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
Curried Chicken Salad Sandwich Recipe at
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 the 2/3 cup mayonnaise, the 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 half and serve on individual plates.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Picnic Perfect: Chicken Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 747
Fat. Total: 43g
Fiber: 6g
Carbohydrates, Total: 45g
Sodium: 1008mg
% Cal. from Fat: 52%
Cholesterol: 140mg
Protein: 49g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: lavi, CA Reviewed: 12/10/2008
Great great salad!
Easy to make, delicious and my guests loved it and wanted the recipe.
16 people gave this Cheers. Click here to Cheer this review. Report Violation
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