Curried Rotisserie Chicken Salad Sandwich
with carrots
Take your chicken salad up a notch with a creamy, mild curry sauce and time-saving rotisserie chicken.
Smarts: The degree of creaminess in chicken salad is totally a personal preference, so make a larger batch of creamy curried yogurt sauce and dress the chicken salad as much or as little as you like. The leftover sauce is great for dipping carrots.
Ingredients
- Almonds, sliced - 2 Tbsp
- Rotisserie chicken - 1/2, shredded
- Celery - 1 stalk, thinly sliced
- Green onions - 2 stalks, chopped, green and white parts combined
- Currants (opt) - 2 Tbsp (sub golden raisins)
- Tomatoes, medium (opt) - 1, sliced
- Lettuce, green leaf - 4 leaves
- Bread, gluten-free sandwich - 8 slices
- Yogurt, plain or Greek - 3/4 cup
- Mayonnaise - 3 Tbsp
- Curry powder, mild - 1 1/2 tsp
- Baby carrots - 10 oz (sub regular carrots, thinly sliced)
Nutrition Facts
Prep
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Toast almonds - Heat a small skillet over medium heat. Add almonds and toast, stirring frequently, until light golden brown, 4 to 5 minutes. (Can be done up to 5 days ahead)
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Rotisserie chicken - (If making Thursday’s meal, prep chicken for that night at the same time.) Take meat off the bone and shred. Use a knife or your hands. (Can be done up to 5 days ahead)
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Make curried yogurt sauce - Whisk together yogurt, mayonnaise, curry powder, and some salt and pepper. (Can be done up to 5 days ahead)
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Celery - Thinly slice celery. (Can be done up to 5 days ahead)
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Make chicken salad - Chop green onions. Combine rotisserie chicken (remember to reserve Thursday’s portion), almonds, celery, green onions, and currants (if using). Add curried yogurt sauce until the chicken salad is as creamy as you’d like it. (Note: You likely will not need to add all of the curried yogurt sauce, so reserve any that remains.) (Can be done up to 3 days ahead)
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Tomatoes / Lettuce - Prep as directed.
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Make
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Toast bread.
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Give chicken salad a stir. Taste and season with some salt and pepper. (If the salad was made ahead, you may want to add a bit more curried yogurt sauce.)
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Fill sandwiches with tomatoes, lettuce, and chicken salad.
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Serve sandwiches with baby carrots on the side. Dip carrots in any curried yogurt sauce that wasn’t used in the chicken salad. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
love the idea of using yogurt instead of all mayo. I added cayenne pepper for some heat and used multi-grain bread.
1 Helpful45 reviews
The chicken salad was a little weird, but overall pretty good! I wouldn't make it often, but I'd make it again sometime. I used cooked chicken breast, cubed.
0 HelpfulDelicious! Don’t skip toasting the almonds, it adds a lovely flavor. Used all yogurt and all of the sauce for our sandwiches (I like it creamy). Will make for lunch sandwiches again.
0 HelpfulThis was a great, easy recipe for a weeknight. The chicken salad was even better as leftovers
0 Helpful