When two excellent foods are combined, the result is frequently a bad dish.
This is because eating salad with chicken is code for eating too much mayonnaise.
In fact, whether it’s Subway or your local sandwich shop, chicken and tuna salad sandwiches are invariably the worst item on the deli menu.
In this recipe for Chicken Salad Sandwiches, we start with a small amount of mayo made from olive oil and then amp up the flavor with complex, savory notes from golden raisins and curry powder.
Make a large batch of the salad as part of your weekly meal plan, and then use it to top a bowl of mixed greens, fill pita pockets, or add it to other sandwiches.
| Author | Silvia lemon |
| Preparation Time | 05 minutes |
| Cooking Duration | 15 minutes |
| Total Time | 20 minutes |
| Category | Dinner, Breakfast |
| Calories | 440 |
| Protein | 24g |
| Servings | 4 |
| Cuisine | American |
| Diet | Non-Veg |
Ingredients
- 3 Tbsp golden raisins
- 2 stalks celery – thinly sliced
- 3 cups chopped cooked chicken
- 4 large lettuce leaves
- 1⁄2 onion, diced
- 1⁄2 tsp curry powder
- 1⁄4 cup olive oil mayonnaise
- 1 carrot, shredded
- 8 slices whole-grain bread or English muffin halves, toasted
- 2 medium tomatoes, sliced
- Salt and black pepper to taste
(Make another Recipe – Shrimp Cobb Salad with Dijon Dressing)
How to make Chicken Salad Sandwiches
Warm water should be used to completely cover the raisins while they soak for at least 10 minutes,
The warm water will assist the raisins swelling up,
Drain and arrange in a big basin,
Chicken, celery, onion, carrot, mayonnaise, and curry powder should all be added.
Add salt and pepper after thoroughly combining.
Four slices of bread should be topped with lettuce leaves, followed by tomatoes, chicken salad, and the last slice of bread.
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