This robust and flavorful curry chicken salad sandwich is made with a mixture of greek yogurt and mayonnaise so it has a much lighter taste with more health benefits than your typical calorie packed chicken salad. Greek yogurt not only provides a nice tangy bite, but it's also full of probiotics and live cultures that help aid digestion and speed up metabolism.
I recommend using this curry chicken salad as a sandwich recipe between two toasted slices of a pumpkin bagel (for a hint of sweetness), a drizzle of sriracha (for heat), a few cucumbers (for crunch, and lastly, a handful of kale leaves (for extra health benefits) but feel free to use it on whatever vessel you care for!
Ingredients
- For The Curried Chicken Salad:
- 1.5 cups poached chicken, shredded
- 2 tbsp. plain greek yogurt
- 2 tbsp. mayonnaise
- 1 tsp. curry
- 1 tsp. tumeric
- 1/2 ginger powder
- 2 tsp. honey
- the juice of 1/2 lime
- 1 tsp. sriracha
- 3 tbsp. cashews (coconut glazed ones are best!)
- 2 tbsp. dried cranberries
- 1 tsp. chopped mint
- 1 tsp. chopped green onion
- 1 tsp. chopped cilantro
- 1 small carrot, grated
- 1 tsp. red onion, grated
- For Each Of The Sandwiches:
- 1 pumpkin (or plain) bagel, toasted
- 1/4 cup curried chicken salad
- about 6 cucumber slices
- a small handful of baby kale
- more sriracha to taste
Steps to Make It
CHICKEN SALAD RECIPE
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In a medium sized bowl, mix the greek yogurt, mayo, curry, tumeric, ginger, honey, Sriracha and lime juice together.
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Add in the chicken, cashews, cranberries, mint, green onion, cilantro, carrot and onion. Stir and let sit for at least 30 minutes before serving.
CHICKEN SANDWICH RECIPE
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Toast your bagel and add cucumber to the bottom half of the sandwich. Next, add half of the chicken salad and a handful of the baby kale. Squirt on more Sriracha if you're into that and serve!