If you can believe it, I never had chicken salad until I went to culinary school. In my family chicken meant a main course instead of salad unless we added it to Cesar salad. That all changed when we learned an amazing recipe for curry chicken salad sandwiches at culinary school. The flavors and textures in that chicken salad was like nothing I had ever tasted. I was craving it recently so I set about making my variation of the recipe I learned at school!
Then I just assembled the curry chicken salad sandwiches! There was so much going on with the salad that I just sandwiched it between two toasty slices of country white bread and called it a day. With potato chips and a pickle it was an incredible lunch! It brought me right back to having my first taste of chicken salad at school and it was a sweet memory. Enjoy!! xoxo
Classic chicken salad gets a big flavor boost in these amazing, simple curry chicken salad sandwiches using toasty white bread!
- 1.5 pounds chicken tenders boneless, skinless
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- olive oil as needed
- 1 tablespoon Dijon mustard
- 1 tablespoon distilled white vinegar
- 1 whole egg yolk
- 1 cup canola oil
- 2 stalks celery trimmed and diced small
- 1/2 cup dry roasted peanuts roughly chopped
- 1/4 cup fresh dill finely chopped
- 2 tablespoons yellow curry powder
- sliced sandwich bread as needed
- Pre-heat the oven to 375 and line a cookie sheet with aluminum foil. Lay out the chicken tenders in a single layer on the foil. In a bowl, stir the garlic powder, dried thyme, salt, and pepper together. Generously sprinkle the chicken with the spice mixture, reserving about half of it for the salad. Then drizzle the chicken with a little olive oil on top. Bake the chicken for about 25 to 30 minutes, until cooked through and just slightly golden around the edges. Take it out and let it cool completely.
- While the chicken bakes and cools, prepare the homemade mayo. Combine the Dijon, vinegar and egg yolk in a bowl and whisk them together. Wrap the bowl in a cold, wet towel. This helps the mayo emulsify. Slowly pour in the canola oil while continuously whisking until a creamy, thick mayo forms. Set it aside. Take the cooked and cooled chicken and dice it into small, bite sized pieces.
- Combine the chicken, the remaining spice mixture, mayo, celery, peanuts, dill and curry powder in a large bowl. Toss it together thoroughly to finish the salad. Cover the bowl and let it sit in the refrigerator for at least 2 hours or up to overnight. The chicken salad will keep for a couple of days in a sealed container. Toast your favorite sandwich bread and spread a generous amount of the salad in between for an amazing sandwich! I served mine with a pickle and potato chips on the side.