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Curry Chicken salad sandwich served on a plate with potato chips
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salads, Snacks & Appetizers
Cuisine: American, Indian American
Diet: Gluten Free, Halal
Servings: 6 Portions
Author: Richa

Ingredients

Chicken

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

Other Ingredients

  • ½ cup chopped Celery
  • ½ cup chopped Green Onions
  • ¼ cup chopped Coriander
  • ¾ tsp 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