Everyone has a typical chicken salad sandwich recipe...but what if you want the chicken salad feel with a little different taste to it? The answer to the need for change...enter Yellow Curry Powder!
I was making Charming a chicken salad sammy mix when I all of a sudden really had a strong urge/craving for yellow curry. It's been years since I've made anything with yellow curry powder...mainly because I am the only one in our family that likes it.
So, while I was making a quick fix of his, I decided to make a quick fix of mine. And why not?
There are two routes to go...bake or grill chicken breasts OR grab a can of chicken breast meat. This time I'm grabbing the canned chicken meat, next time I may not take the quickie route.
So, I start with a can of chicken breast meat...with the lowest sodium I can find and the least amount of additives. Drain the liquid from the can and pour the meat into a medium mixing bowl. Then break the chicken meat into whatever size pieces you prefer for your sammy.
Next, in a small bowl (or container) add 3-4 tablespoons of mayonnaise. If you like a lot of mayo on your sammies, then go for 4, if not then go for 3. I'm right in the middle.
Next add our wonderful yellow curry powder. Start with 1/2 teaspoon of curry powder...you can always add more when done mixing everything if you like a stronger curry kick.
Then some salt and pepper to taste. I like a lot of pepper in my chicken salad sammies...so I go for the multi peppercorn mill. It's not has harsh as the black pepper. So if you have it, then use it.
Next, some garlic powder...if you only have garlic salt, then use it sparingly and do not add salt in the previous step. Garlic powder is perfect since it doesn't bring the extra sodium to the mix.
Get all of the seasoning fully incorporated. Then taste the curry mayo spread and adjust any seasoning that you like....this is usually when I add a little bit more yellow curry powder.
Take the curry mayo and add it to the chicken breast meat. Mix it in well so that all of the meat is equally covered.
Toast a couple slices of whole wheat bread...if you don't like whole wheat bread, you should really give it a try with this chicken salad. It's a perfect combination...unless you have pumpernickel in the pantry, then I'd go with the pumpernickel.
Spoon 2-3 heaping tablespoons of the chicken salad mixture onto the toast.
Take a small wedge of red cabbage and make a few slices across the grain of the cabbage.
Top the chicken salad with the cabbage slices. It looks so pretty and gives just another element of crunch to the sammy.
Top the cabbage with a couple leafs of lettuce...whichever is your favorite kind.
Now this is optional, but typically, to help keep the toppings where they belong, I add a light coating of plain mayo on the top slice of toast.
And ENJOY IT!
Curried Chicken Sammy
Prep Time: 10 minutes
Cook Time: none
1 can of Chicken Breast Meat
3-4 Tbsp. Mayonnaise
1/2 - 1 tsp. Yellow Curry Powder
1/4 - 1/2 tsp. Sea Salt
1/4 - 1/2 tsp. Pepper, ground
1/2 tsp. Garlic Powder
6-8 slices Whole Wheat Bread
1 cup Red Cabbage, shredded (optional)
6-8 leafs Lettuce
Drain the liquid from the can of chicken breast meat. Pour the meat into a medium mixing bowl. Break-up the chicken meat into bite sized chunks.
In a small bowl add mayonnaise, curry powder, salt, pepper and garlic powder. Stir well until all ingredients are incorporated. Taste and adjust any seasonings necessary.
Add the curry mayonnaise to the chicken meat. Mix everything well so that all of the meat is equally covered with the curry mayonnaise.
Top toasted slices of bread with 2-3 heaping tablespoons of curried chicken. Top with cabbage and lettuce. Add 1/2 tablespoon to top slice of toasted bread, spread so there is a light coating. Just enough to hold greens in place. (optional) Place toasted slice of bread on top