Curried Rotisserie Chicken Salad Sandwich
Take your chicken salad up a notch with a creamy, mild curry sauce and time-saving rotisserie chicken. While we loved serving this weeknight-friendly chicken salad on store-bought croissants, it still feels like something fun on regular sandwich bread. We last featured this meal in 2020.
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.
- 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)
- Croissants - 4, halved lengthwise (sub sandwich rolls or sandwich bread)
- Tomatoes, medium (opt) - 1, sliced
- Lettuce, green leaf - 4 leaves
- Yogurt, plain or Greek - 3/4 cup
- Mayonnaise - 3 Tbsp
- Curry powder, mild - 1 1/2 tsp
- Carrots - 8 oz, sliced into sticks (sub baby carrots)
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)
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)
Make curried yogurt sauce - Whisk together yogurt, mayonnaise, curry powder, and some salt and pepper. (Can be done up to 5 days ahead)
Celery - Thinly slice celery. (Can be done up to 5 days ahead)
Carrots - Slice into sticks. (Can be done up to 5 days ahead)
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)
Croissants / Tomatoes / Lettuce - Prep as directed.
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.)
Fill croissants with tomatoes, lettuce, and chicken salad.
Serve sandwiches with carrot sticks on the side. Dip carrots in any curried yogurt sauce that wasn’t used in the chicken salad. Enjoy!
Subs: cashew yogurt to make it dairy free. Omitted the almonds and currants. Diced pickles instead of celery. Added fresh dill, S&P, and a squeeze of lemon. Served on toasted sourdough bread instead of croissants, and roasted the carrots.3 Helpful
I really loved this! As a vegetarian for nearly 20 years, I'm very familiar with chickpea salad in general, but the hint of curry flavor really made this extra savory and delicious. We omitted the optional currants because that didn't sound appealing to me, but otherwise stayed to the recipe. I could eat the curry yogurt sauce on nearly any sandwich, to be honest!0 Helpful
I really liked this. No one else really did…0 Helpful
this was really delicious! we did the vegetarian option with the chickpeas and super happy how it came out. I subbed walnuts for the almonds and cucumber for the celery. we'll definitely make this again!0 Helpful
Double the celery and curry powder. Used both rotisserie chicken breasts0 Helpful
It’s not really fair because the croissant is 50% of this being so delicious. I’d rather have the carrots on the sandwich but this is totally one of the yummiest meals in all cooksmarts.0 Helpful
Anything involving croissants and curried chickpeas is a win for us.0 Helpful