Curried Chicken Sandwich Recipes

Steps:

• In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

Steps:

• Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
• Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

Steps:

• To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
• To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

Steps:

• Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
• Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
• Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
• DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

Steps:

• Fry the pancetta slices in a large skillet over high heat until crispy. Remove from the pan and set aside.
• In a large bowl combine the chicken, radicchio, mayonnaise, curry powder, lime juice, honey, and ginger. Stir to combine.
• Slice the rolls in half. Spoon the chicken mixture onto the bottom halves of the rolls. Cover with the crispy pancetta and the top of the rolls. Serve.

Steps:

• In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

Steps:

• In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
• Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
• Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.

Steps:

• Set oven control to broil. Mix butter and lemon pepper. Brush half of the butter mixture over chicken. Place chicken on rack in broiler pan.
• Broil with tops 4 inches from heat about 4 minutes or until chicken just starts to brown. Sprinkle lightly with salt and pepper. Turn chicken; brush with remaining butter mixture. Broil about 5 minutes longer or until chicken is brown on outside and juices are no longer pink when center of thickest piece is cut.
• While chicken is broiling, mix mayonnaise, yogurt and curry powder. Place lettuce on bottoms of rolls. Place chicken on lettuce. Top with dollop of mayonnaise mixture and tops of rolls.

Steps:

• In small bowl, mix all ingredients except lettuce and bread.
• Place lettuce on 2 bread slices. Spoon and spread about 1/2 cup chicken mixture onto each. Top with remaining bread.