I've kept my curry chicken salad sandwich recipe fairly straightforward and simple in the past. But last week, when I had real roast chicken leftovers in the fridge, I felt a need to embellish the standard recipe and experiment a bit. It paid off: not only is this version tastier, but the use of Greek yogurt makes it healthier. That's called WINNING.
This was truly a creative endeavor that involved me adding a little bit of this, a little bit of that until I got the perfect result. I'm a 'taste as you go' kind of cook, so it kind of works out. Here's the recipe.
Healthy Curry Chicken Salad Sammy: (serves 1) (measurements are approximated, so use your judgment!)
- 2-3 tbsps shredded roast chicken
- 1 tbsp plain Greek yogurt
- 1 tsp light mayonnaise [you could probably do without this]
- lots of curry powder
- red chili powder to taste (or paprika)
- 1-2 tsps fig jam (to taste)
- salt to taste
- generous handful of slivered almonds
- 1 scallion, thinly sliced
- 1/8th red onion, minced
- 1/8 apple, minced
- 2 slices of whole wheat bread
- spinach leaves
In a bowl, combine chicken, scallions, red onion, apples and almonds. In a separate bowl, combine all other ingredients. Taste as you go, and improvise to suit your tastes. When the "curry" tastes good to you, combine it with the dry ingredients until fully incorporated. Add only as much as necessary -- don't want it to be too liquidy. Arrange the spinach leaves on the bread and add the chicken. Voila!
