Kitchen notes · a little help before you start
Curried chicken salad sandwiches
A chilled chicken salad with a little curry warmth makes a welcome lunch. There is plenty of crunch in each forkful, with a creamy dressing that brings the fruit and chicken together. It is the kind of filling you can look forward to when lunchtime rolls around.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads · Sandwiches
A few quick notes
1. Keep the poach gentle
Bring the liquid and aromatics to a simmer before adding the chicken, then poach gently until it is cooked through.
2. Cool the shredded chicken
Remove the cooked breasts from the liquid, shred them with two forks and allow them to cool before mixing the salad.
3. Mix the dressing separately
Combine the dressing ingredients well before pouring them over the chicken, fruit and vegetables, so the seasoning is distributed.
Get to know the ingredients
Finely diced celery
The celery goes into the cooled shredded chicken. Keep it finely diced as listed so the crunch is spread through the salad.
Diced apples
Finely dice the apples before mixing them with the chicken, celery, onion and almonds; they stay in the salad uncooked.
Flaked almonds
Use the listed flaked almonds and add them with the chopped produce, before the dressing is poured over everything.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Curried chicken salad sandwiches
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste, cover and chill
Once the dressing is mixed through, adjust the seasoning as needed, cover the salad and chill until ready to serve.
A little more help as you go
Aromatics belong in the poaching liquid
The bay leaf, garlic, lemon rind and peppercorns go into the liquid used to gently cook the chicken.
Two creamy ingredients
Both mayonnaise and Greek yogurt belong in the dressing bowl, together with the honey, lemon juice and chosen spice.
A few questions you might have
Can I use curry powder instead of garam masala?
Yes. The ingredient list allows garam masala or a curry powder of your choice in the dressing.
Is stock essential for poaching?
The ingredient list allows stock or water. Bring your chosen liquid and the aromatics to a simmer before adding the chicken.
Does the red onion get cooked?
The finely diced red onion goes directly into the salad with the celery, apple and almonds after the chicken is shredded.
When should I add the dressing?
Add the celery, apple, onion and almonds to the shredded chicken first, then pour over the separately mixed dressing.
Do I serve this warm from poaching?
Allow the shredded chicken to cool, combine the salad and dressing, then cover and chill it until you are ready to serve.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: simply-delicious-food.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
