Curried Chicken Salad Sandwich

Recipe for Curried Chicken Salad | CT Eats Out
Recipe for Curried Chicken Salad |
Recipe for the perfect picnic sandwich- curried chicken salad! |

Rich & creamy with a hint of zest, this classic salad is a great option to throw on ciabatta or a seedy multigrain, into a wrap or on crackers. We love how it has a hint of sweetness through the raisins, and a crunchy burst of freshness with the celery. Our version is also on the lighter side calorie-wise, since we subbed out half of the standard amount of mayo for plain Greek yogurt. Doing this not only keeps things healthy, but also adds a nice tang to each bite. 

Tip: Try not to let this sit out for too long before eating. Since mayo and yogurt can host bacteria more quickly than other foods, make a point of keeping this in a cooler if you're picnicking under the hot sun.

Curried Chicken Salad Sandwich

Serves 4


3 chicken breasts, cooked and chopped into bite size pieces
1 1/2 cups Greek yogurt
1/4 cup mayonnaise
1 tsp curry powder
1/2 tsp tumeric
1/2 tsp salt
1/2 tsp pepper
1/2 cup celery, diced
1/4 cup red onion, diced
1/4 cup raisins
4 ciabatta rolls


In a large bowl make the dressing by combining the Greek yogurt, mayonnaise, curry powder, tumeric, salt and pepper.

Add the chicken, celery, red onion and raisins and mix well. Refrigerate for a few hours, if desired, to allow the flavors to blend.

Cut each roll in half, fill with chicken salad and serve.


Posted on September 30, 2016 and filed under recipe.