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Curry Chicken salad sandwich served on a plate with potato chips
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Curry Chicken Salad Sandwich

This curry chicken salad sandwich is Indian inspired and finger licking good! You will want to eat this for breakfast, lunch and dinner!
Course Salads, Snacks & Appetizers
Cuisine American, Indian American
Diet Gluten Free, Halal
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Portions
Calories 223kcal
Author Richa

Ingredients

Chicken

  • 2 Chicken Breasts
  • 1 teaspoon Curry Powder
  • ½ teaspoon Paprika
  • ½ teaspoon Salt
  • 1 tablespoon Olive Oil

Other Ingredients

  • ½ cup chopped Celery
  • ½ cup chopped Green Onions
  • ¼ cup chopped Coriander
  • ¾ teaspoon Salt

Dressing

  • ¾ cup Greek Yogurt
  • 1 tablespoon Honey
  • 1 tablespoon Water
  • ¼ teaspoon Curry Powder
  • ¼ teaspoon Garlic minced

Instructions

  • Marinate the chicken in curry powder, paprika, salt and half the olive oil for ten minutes
  • Heat the remaining olive oil in a skillet and add the chicken breasts. Cook on medium high heat for 3-4 minutes on each side till the breast is cooked through and the internal temperature registers 165F. Let the chicken rest for 10 minutes and then dice or shred.
  • Whisk together all the ingredients under dressing
  • Add chicken, celery, green onions, coriander and salt to the dressing and toss well. Serve on lettuce leaves or between slices of bread, buns or bagel.

Video

Nutrition

Calories: 223kcal | Carbohydrates: 8g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 885mg | Potassium: 538mg | Fiber: 1g | Sugar: 6g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg