Curry Chicken Salad Sandwhich

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!

Toasting the Ciabbatta

Slice the ciabatta in half making sure that the top half is thicker.  This way you can ensure the inside of the bread is easy to pull out (making more room for your chicken salad filling and eliminating some calories!).  Next brush each side with olive oil and sprinkle on some salt (which really enhances the flavor like you wouldn't imagine). Pop them on a tray (on aluminum foil) and toast them in the oven on 375 for around 10 minutes until browned. 

Sweet Potato and Beet chips (and any other kind of potato / chip)

Ingredients

• 4 medium beets

• 2 medium sweet potatoes

• 2 normal potatoes

• 1 tbsp olive oil

• Salt to taste

• A few sprigs of rosemary 

Directions

1. Preheat oven to 350 degrees. 

2. Slice vegetables into thin layers, about 1/8 of an inch (use a mandolin) or a sharp knife. 

3. Toss them with in a large bowl and toss with olive oil and rosemary. 

4. Evenly spread slices on a baking sheet (covered in aluminum foil for easy clean up!) and sprinkle on some sea salt and extra rosemary. 

5. Bake for 30-40 minutes, flipping the chips halfway through. Remove when beets lighten in color. They will crisp up when cool.

Yum