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Recipe Detail Page
Curried Chicken-Salad Sandwiches
Early Summer 2019
When you want an impressive sandwich for entertaining, here’s the answer. The ultimate in deluxe sammies—not only are they attractive but their sauce delivers a full-flavoured creaminess with lots of crunch. One deli roasted chicken yields the perfect amount for this recipe.
Makes 5 cups (1.25 L) filling for about 5 sandwiches
1 cup (250 mL) yellow curry cooking sauce
¼ to ⅓ cup (60 to 80 mL) 14% MF sour cream or mayonnaise
4 cups (1 L) cooked diced chicken
½ cup (125 mL) diced celery
½ cup (125 mL) diced unpeeled apple
½ cup (125 mL) finely chopped unblanched almonds (optional)
½ cup (125 mL) diced dried apricots (optional)
½ cup (125 mL) chopped coriander
10 slices multi-grain bread, buttered
Leafy lettuce (optional)
1 In a small bowl, stir curry sauce with ¼ cup (60 ml) sour cream until blended. In a large bowl, stir chicken with celery, apple, almonds and apricots, if using, until evenly distributed. Gradually stir in the curry mixture. Add more sour cream or curry sauce if not creamy enough. Stir in coriander. If making ahead, cover and refrigerate for up to a day. (You may need to stir in more sour cream.)
2 To make sandwiches, place half the bread slices on a cutting board, buttered side up. Evenly cover with chicken salad, then lettuce, if using, and remaining bread slices. Press down gently and slice in half.
Makes 5 cups (1.25 L) filling for about 5 sandwiches
