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–+ servings

Curried Chicken Salad Sandwich

Prep: 15 minutes
Cook: 10 minutes
Total Time: 25 minutes
Yield: 5 sandwiches
Course: Entree
Cuisine: American
Calories: 393kcal
Author: Jessica Gavin
A healthier lightened-up curried chicken salad sandwich packed with protein, fruit, and vegetables in each bite. Great on top of salads, crackers or as a side dish!

Ingredients

  • 1 pound chicken breast
  • 1 teaspoon olive oil
  • 1 cup celery, diced, ¼-inch cubes
  • 1 cup fuji apple, diced, ½-inch cubes
  • ¼ cup red onion, finely diced
  • ⅓ cup dried cranberries
  • ¼ cup cashews, chopped
  • ½ cup greek yogurt, plain non-fat
  • 1 teaspoon curry powder
  • ½ teaspoon kosher salt
  • black pepper
  • 10 slices whole wheat bread

Special Equipment

Instructions

  • Heat a large saute pan over medium heat and add 1 teaspoon oil, add more if needed to lightly coat the entire surface. Pound the chicken breasts to ¾-inch in thickness.
  • When the oil is hot, add the chicken breasts. Cook for about 5 to 6 minutes on each side, or until flesh is no longer pink and internal temperature is 165°F.
  • Allow chicken to slightly cool, then cut into ½-inch cubes.
  • Add cooked chicken, celery, apple, onion, cranberries, and nuts to a large bowl.
  • In a small bowl combine yogurt, curry powder, and ½ teaspoon salt.
  • Add dressing to chicken mixture. Toss until combined. Season with salt and pepper as desired.
  • Fill each sandwich with the chicken salad.

Notes

  • If you already have cooked chicken, cut into ½-inch cubes or roughly shred. About 3 cups chicken is needed for this recipe.
  • I like to buy thinly sliced chicken breast because they cook quicker. You can also slice the breasts in half to create two thinly sliced portions.
  • If you like a lot of dressing on the chicken salad, double the yogurt, curry powder and salt mixture to yield 1 cup dressing and add as much as you like.
  • You can use any dried fruit. I used a combination of cranberries and chopped apricots. Dried apricot, mangoes, cherries or pineapple would also be delicious.
  • You can substitute the cashews for walnuts or almonds.
  • Additional filling suggestions: Lettuce, tomatoes, cucumber, avocado
  • Store unused salad in an airtight container for up to 2 days refrigerated.

Nutrition

Calories: 393kcal | Carbohydrates: 46g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 475mg | Potassium: 309mg | Fiber: 5g | Sugar: 21g | Vitamin A: 100IU | Vitamin C: 7.4mg | Calcium: 90mg | Iron: 3.2mg
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