Sweet & Peppery Curried Chicken Salad Sandwich

Sweet & Peppery Curried Chicken Salad Sandwich

Author: Allie, Customer Experience Manager

Prep Time:  30 minutes 

Cook Time:  N/A

Makes: 4-6 servings 

The warming flavors of curry pair perfectly with butter-toasted bread, tart cherries and crunchy almonds. Refreshing romaine, peppery arugula & mixed microgreens add the perfect pop of fresh flavor and texture to this open-faced sandwich. Serve alongside a quick salad of beets, mixed greens, goat cheese and toasted pecans for the perfect lunch or dinner.  Store extra chicken salad in the fridge to feast on all week! 


  • Your favorite bread, toasted in a pan with butter, ghee or mayonnaise
  • Mixed lettuce microgreens, such as romaine, arugula & kale
  • Fresh Arugula

    For the chicken salad:

    • ~2 lbs chicken breast, cooked & diced (can use rotisserie chicken!)
    • ½ ripe mango, diced
    • 1 stalk celery, diced
    • 3 tbsp chopped fresh cilantro
    • 3 green onions, chopped
    • ½ cup dried tart cherries or golden raisins
    • ½ cup toasted slivered almonds 

    For the curry dressing:

    • 1 ½ tbsp olive oil
    • 1 ½ tbsp yellow curry powder
    • ⅛ tsp cayenne pepper for heat, if desired
    • 1 tbsp tomato paste
    • 1 cup mayonnaise (more or less depending on your preference)
    • ½ tsp sea salt
    • ¼ tsp freshly ground black pepper
    • 1 ½ tbsp apple cider vinegar
    • 1 tbsp lemon juice


    1. Cut the chicken into small cubes. Place in a large bowl.
    2. Add the diced mango to a mixing bowl, and gently toss with some fresh lemon juice.
    3. Add the chicken, celery, fresh cilantro, green onions & cherries or golden raisins to the mango mixture.
    4. Add the oil to a small skillet on medium-high heat. When it’s hot, add the curry powder, stirring constantly, for about 30 seconds. Remove from the heat and stir in the tomato paste. The mixture should look like a somewhat thick paste. Set aside to cool.
    5. Make the dressing: In a bowl whisk the mayonnaise, cooled curry paste mixture, remaining ½ teaspoon salt, pepper and vinegar. Stir well.
    6. Add the chicken to the bowl with the rest of the ingredients. Use a large spoon to gently stir.
    7. Add half the dressing and stir again. Add enough of the remaining dressing until you have your preferred texture.
    8. Taste for seasoning and add more salt or cayenne pepper if needed.
    9. Assemble your sandwiches: Spread each slice of bread with butter, ghee or mayo and toast on each side in a pan until golden brown. Top each slice of bread with curried chicken sandwich and top with fresh mixed microgreens and arugula. Serve alongside a simple salad & enjoy!
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