curry chicken salad sandwich

Recipe by
Francine Lizotte
Surrey South, BC

This tasty finger food is ideal for the summer months. It's great to serve for picnics, backyard parties, etc.

yield 4 serving(s)
prep time 1 Hr 20 Min
method No-Cook or Other

Ingredients For curry chicken salad sandwich

  • DRESSING
  • 2/3 c
    mayonnaise
  • 2/3 c
    Miracle Whip
  • 1 1/2 Tbsp
    mango chutney
  • 1 1/2 Tbsp
    curry powder
  • 1 1/2 Tbsp
    honey (susbtitute agave nectar)
  • 1 Tbsp
    freshly squeezed lime juice
  • 1/2 tsp
    ground Himalayan pink salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • SANDWICH
  • 1 1/2 lb
    chicken breasts, poached and shredded (about 4 cups)
  • 1/3 c
    finely chopped red onions
  • 1/3 c
    finely chopped red peppers
  • 1/3 c
    finely chopped celery
  • 8 slice
    bread (substitute 4 kaiser rolls or brioche buns)
  • 4
    leaves lettuce, washed and patted dry

How To Make curry chicken salad sandwich

  • 1
    In a bowl, add the dressing ingredients and stir until blended; set aside.
  • 2
    In a large bowl, add shredded chicken, onions, peppers, and celery; stir to combine.
  • 3
    Pour dressing over the chicken mixture and stir well to coat.
  • 4
    Cover with plastic wrap and chill for at least 1 hour.
  • 5
    To view this flavorful finger food on YouTube, click on this link ➡ https://youtu.be/VXVcLxtKYaw
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