This creamy Chicken Salad Sandwich Recipe features crunchy celery, sweet plump golden raisins, and chopped pecans slathered in a curry mayonnaise. Full of flavor and textures, this tender chicken salad mixture makes a beautiful and delicious open-faced sandwich.
Chicken Salad Sandwich
Using rotisserie chicken makes this a quick and easy recipe that is perfect for lunch with little meal prep. Some crispy shallots are the perfect salty garnish full of crunch.
Chicken Salad Sandwich
This recipe takes classic chicken salad and amps up the flavor with the addition of curry powder. It is a great partner for the syrupy golden raisins and the buttery flavor of the chopped pecans.
Add crispy fried shallots as a garnish.
This versatile chicken salad recipe can be used in several ways. Add a heaping spoonful onto a cracker or serve in a green salad rather than as a sandwich.
Chicken Salad Sandwich Recipe Ingredients
Curry Chicken Salad Recipe
Ingredients for curry chicken salad.
- pulled rotisserie chicken meat
- mayonnaise
- curry powder
- sliced celery
- golden raisins
- chopped pecans
- multigrain bread
- lettuce leaves
Crispy Shallots
Cut shallots into ¼-inch slices.
- shallots
- all-purpose flour
- canola oil
- kosher salt and ground black pepper
How to make Chicken Salad Sandwich
Chicken Salad
- Pull the meat off the bone of a rotisserie chicken.
- In a medium-sized bowl combine mayonnaise and curry powder. Mix the curry powder thoroughly in the mayonnaise.
- Add the chopped pecans, sliced celery, and golden raisins to the mayonnaise, stirring to combine.
- Add the shredded chicken to the curried mayonnaise mix and combined well. The chicken should be completely coated with the creamy dressing.
- Let the chicken salad rest while you prepare the crispy shallots.
Mix shredded chicken with curry mayonnaise, celery, golden raisins, and chopped pecans.
Crispy Shallots
- Peel the shallots. Cut into ¼-inch slices. Separate the shallots into individual rings.
- Season all-purpose flour with salt and pepper. Add the shallot rings to the flour and toss. The shallots should be coated in flour.
Toss sliced shallots in seasoned flour.
- Add the canola oil to a medium skillet and heat over medium heat. Wait for 4 minutes until the oil is hot. Do a test with one small shallot ring. If the oil sizzles when you add the shallot, it is ready to fry the other rings.
- Add shallots to the hot oil - only as many as will fit in a single layer. When the rings start to turn brown, flip them over with a spatula.
- Fry the rings for a total of 2 minutes. They should be brown and crispy. Remove the rings with a slotted spoon onto a paper towel-lined plate. Sprinkle kosher salt on when the shallots are still warm. Continue until all the shallots have been fried.
Crispy fried shallots
- Add small amounts of oil to the pan to replenish as the level in the pan starts to decrease.
Assemble the sandwich
- Toast the pieces of bread.
- Add a layer of lettuce to a slice of bread.
- Add 1 cup of chicken salad on top of the lettuce.
- Garnish with the crispy shallot rings.
Customizing your chicken salad
This easy curry chicken salad is a family favorite in my home. However, you can make chicken salad with a variety of ingredients to suit your taste. Here are some great options.
- Have leftover chicken from last night's dinner? This is a perfect way to use leftovers.
- Use different types of dried fruit - dried cherries, cranberries
- Use fresh fruit such as apples or grapes.
- Use a variety of vegetables like shredded carrots, green onions, or jicama.
- Fresh herbs will add a bright flavor. Try chives, dill, or parsley.
- Add different nuts to the chicken salad such as crunchy cashews or walnuts.
- Make a chicken salad melt. Add a slice of cheese on top of the chicken salad and place it under a broiler.
- Like a little heat - add a pinch of cayenne pepper.
- Change the bread. Make little sliders for a party.
- Omit the bread and make a lettuce wrap.
Tips
- Refrigerate and store the chicken salad in an airtight container.
- Let the chicken salad rest for a little while, 15-2o minutes. This lets all the flavors and blend of spices combine before you decide to add more of any ingredient.
Delicious chicken salad sandwich recipe
Take the classic chicken salad recipe and with the addition of a couple of ingredients, you will have a new favorite. This easy curry chicken salad is full of savory flavor and texture with pops of sweetness from the golden raisins.
Delicious Lunch
Don't forget the crispy shallots!
Here is another chicken sandwich recipe - https://tenpoundcakecompany.com/chicken-katsu-sliders/
Recipe
Chicken Salad Sandwich Recipe
Equipment
- 1 knife
- 1 cutting board
- 1 medium-sized bowl
- 1 medium skillet
- 1 toaster
- 1 slotted spoon
Ingredients
- 3 cups rotisserie chicken meat (14.3 ounces/404 grams)
- 1 cup mayonnaise (8 ounces/226 grams)
- 2 teaspoons curry powder
- ½ cup sliced celery (2.1 ounces/60 grams)
- ½ cup golden raisins (2.6 ounces/75 grams)
- ½ cup chopped pecans (2.25 ounces/64 grams)
- 7 slices multigrain bread
- 7 pieces red leaf lettuce
- 2 large shallots
- ½ cup all-purpose flour (2.2 ounces/62 grams)
- kosher salt and ground black pepper
- ¾ cup canola oil (162 grams)
Instructions
Chicken Salad
- Pull the meat off the bone of a rotisserie chicken.
- In a medium-sized bowl combine the mayonnaise and curry powder. Mix the curry powder completely in the mayonnaise.
- Add the chopped pecans, sliced celery, and golden raisins to the mayonnaise, stirring to combine.
- Add the pulled chicken to the curried mayonnaise mix and combined well. The chicken should be completely coated with the mayonnaise.
- Let the chicken salad rest while you prepare the crispy shallots.
Crispy Shallots
- Peel the shallots. Cut into ¼-inch slices. Separate the shallots into individual rings.
- Season all-purpose flour with 1 teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Add the shallot rings to the flour and toss. The shallots should be coated in flour.
- Add the canola oil to a skillet and heat over medium-high heat. Wait for 4 minutes until the oil is hot. Do a test with one small shallot ring. If the oil sizzles when you add the shallot, it is ready to fry the other rings.
- Add shallots to the hot oil - only as many as will fit in a single layer. When the rings start to turn brown, flip them over with a spatula.
- Fry the rings for a total of 2 minutes. They should be brown and crispy. Remove the rings with a slotted spoon onto a paper-towel lined plate. Sprinkle kosher salt on when the shallots are still warm. Continue until all the shallots have been fried.
Assemble the sandwich
- Toast the pieces of bread.
- Add a layer of lettuce to the bread.
- Add 1 cup of chicken salad on top of the lettuce.
- Garnish with the crispy shallot rings.
Notes
Tips
- Refrigerate and store the chicken salad in an airtight container.
- Let the chicken salad rest for a little while, 15-2o minutes. This lets all the flavors and blend of spices combine before you decide to add more of any ingredient.
Nutrition
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