Curry Chicken Salad Sandwhich

Sandwhich, Curry Chicken, Curry Chicken Salad, Roast Chicken, Sweet Potato Chips, Beet Chips, Baguette, Lunch, Roasted chicken, chicken

This is the most delicious sandwhich we've had in a long time! It's so easy to make if you've taken the time to roast a chicken like we do every week.  You get so many meals from it and it makes staying healthy a breeze.  If you haven't checked it out yet, here is our classically roasted rosemary lemon chicken recipe. This is one of 3 recipes we made from roasting two chickens! We decided to add a crunchy side of sweet potato and beet chips tossed in rosemary and olive oil! MMMMMmmmmm. Enjoy!

CURRY SALAD INGREDIENTS

Serves 5

• 3 chicken tenderloins, cooked and finely diced (or in our case, about 3 cups of shredded chicken from our classically roasted bird)

• 1/2 celery stalk, finely diced

• 1 ½ tablespoons mayonnaise (for salad), plus ½ tablespoon to spread on bread

• 1 teaspoon honey

• ½ teaspoon, scant, curry powder

• ¼ teaspoon, scant, turmeric powder

• Pinch salt/freshly cracked black pepper

• Pinch cayenne pepper (optional, for a little extra heat)

• 2 tablespoon sliced almonds?

• 1 tablespoon golden raisins

• 1 green onion, finely chopped

• 1 tablespoon chopped, fresh cilantro leaves

• ½ cup arugula 

• Ciabatta Baguette (6 inch = 1 sandwhich)

DIRECTIONS

Combine all ingredients in a bowl (except arugula). Mix it all together. Once toast is ready, put some mayo on one side of the bread and then place the chicken salad on the other side. top with arugula, slice in half, and enjoy!