Curried Chicken Salad Sandwiches

You're going to dig this flavorful twist on the classic chicken salad sandwich. Spice it up with a curry paste and turmeric, plus the crunch of fresh veggies and peanuts. Perfect for a light lunch, summer meals, or meal prep!

Course Sandwich

Cuisine American

Keyword Chicken Salad, Sandwich

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 213kcal

Ingredients

3 cups chopped or shredded white meat chicken cooked
1/2 cup plain Greek yogurt or one single-serving container
2 tbsp mayonnaise
1 tbsp red curry paste
1/2 to 1 tsp ground turmeric or to taste
coarse salt and black pepper to taste
1 cup carrots shredded or matchsticks
1 cup fresh cilantro chopped
1/2 cup chopped dates about 4-5 large Medjool dates
1/2 cup sliced green onions
1 tsp red pepper flakes optional
lettuce such a bibb or spring mix
croissants sliced in half

Instructions

Start by prepping your fresh produce. Wash, dry, and slice or chop the main ingredients for the chicken salad. Measure the ingredients for the creamy curry dressing and set them aside.
Next, move on to the chicken. If you cooked it fresh, let it cool to room temperature before using two forks to roughly shred it. Or, use a chef's knife to chop it into smaller pieces.
Once finished, add the chicken to a large bowl along with all the other ingredients. Fold everything together using a soft spatula or wooden spoon, making sure everything is evenly mixed and coated in the creamy dressing.
Give it a taste and make adjustments if needed. If serving right away, slice your croissants and build your sandwiches.

Notes

If cooking chicken breasts, allow additional time to fully cook the chicken and allow it to cool before shredding. Adjust total time as needed.

Recipe yields approximately 6 to 8 servings for sandwiches. If storing for meal prep, seal in an airtight container and eat within 4-5 days for best results.

Nutrition