Prep 10 mins
Cook 15 mins
This is a great sandwich to have for a light lunch , even kids will like it. I found this in a Canadian living mag. last year and just found the recipe again in a box of papers. Hope that you enjoy it as much as I did.
- Pour water in pan to 3/4 in and bring to simmer.
- Add chicken , cover and poach over med/low heat for about 12 -15 minutes.
- Put on a plate and refrigerate till cool enough to handle. Then finely dice.
- In a bowl stir all remaining ingredients including the chicken.
- Butter the bread with the softened butter and spread 1 slice with the mixture. Top with remaining slice of bread. Trim the crust and cut the sandwich into triangles or squares for little hands.
- If you want to make ahead , place on a baking sheet and cover with a damp cloth and cover tightly with plastic wrap for up to 24 hours.
Yummy! I used leftover rotisserie chicken, homemade mayo, and I did add the curry powder. Used more chicken so I used half a Pink Lady apple. After letting this sit for a bit I added a sprinkle of parm. This is going into whole grain wraps tonight for dinner. Next time I might add some candied pecans. My husband hates traditional chicken salad because he doesn't like the celery, but we love curry, so this is great. Thanks for sharing.
OK, I gotta admit I was skeptical....chicken, apples, curry powder?? BUT...I had some left over chicken in the fridge and decided to give it a go. WOW, this was great! Loved the flavour of the curry and the hint of lemon....and then the crunchy, tart granny smith apple. Really good!
This was the best chicken salad sandwich I've ever had. We used a whole granny smith apple (way more than was called for) and added celery and toasted the whole sandwich after it was assembled. We didn't add any nuts as others have suggested. DH made it again for lunch today (double batch this time) and he hates chicken salad! I was unsure about buttering the bread at first, but I tried one with and one without and it definitely adds a sweetness that balances nicely with the curry powder. Thanks for posting!