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!
- 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
CHICKEN SALAD RECIPE
In a medium sized bowl, mix the greek yogurt, mayo, curry, tumeric, ginger, honey, Sriracha and lime juice together.
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
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!