Curried Chicken Salad Sandwich

Serving Size: 2
Total Time:


  • 2 cup cooked, shredded chicken breast (about 1/2 lb)
  • 0.125 tsp salt
  • 2 tsp cayenne pepper
  • 1 tsp curry powder
  • 1 tsp minced fresh ginger
  • 0.33 cup apple cider vinegar
  • 0.25 cup plain yogurt
  • 2 Tbsp mayonnaise
  • 2 raisins
  • 0.25 cup coarsely chopped cashews
  • 2 scallion, thinly sliced
  • 1 small ripe mango, peeled and diced
  • 0.5 cup diced mild-flavored apple with skin, such as Fuji or Gala, sprinkled with lemon juice
  • 0.25 cup diced and peeled carrot
  • 4 slice toasted bread


In a bowl, mix together chicken, carrot, apple, mango, scallions, cashews, and raisins. In a separate bowl, whisk together remaining salad ingredients until smooth and creamy.

Pour dressing over chicken mixture, stirring until well coated. Refrigerate in an airtight container at least 2 to 3 hours before serving; it tastes best chilled.

Place toasted bread on a clean work surface. Divide chicken salad evenly between 2 slices. Close sandwiches and cut each in half on the diagonal.

Recipe from The Encyclopedia of Sandwiches by Susan Russo/Quirk, 2011.