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+ servings
5 from 1 vote
Curry Chicken Salad Sandwiches
Curry Chicken Salad Sandwiches
Prep Time
20 mins
Cook Time
30 mins
Total Time
2 hrs 50 mins

Classic chicken salad gets a big flavor boost in these amazing, simple curry chicken salad sandwiches using toasty white bread! 

Course: Main Course, Salad
Keyword: Chicken Salad, Curry Chicken Salad Sandwiches
Servings: 6
Calories: 585 kcal
Author: Jeanie and Lulu's Kitchen
  • 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
  1. 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.
  2. 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.
  3. 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.
Nutrition Facts
Curry Chicken Salad Sandwiches
Amount Per Serving (1 sandwich)
Calories 585 Calories from Fat 421
% Daily Value*
Fat 46.8g72%
Saturated Fat 5g31%
Cholesterol 106mg35%
Sodium 725mg32%
Potassium 185mg5%
Carbohydrates 15.2g5%
Fiber 2.5g10%
Sugar 1.7g2%
Protein 27.6g55%
Calcium 40mg4%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.