Fast 'N Fresh Curried Chicken Salad Sandwich
Fast 'N Fresh Curried Chicken Salad Sandwich
This easy chicken salad sandwich recipe is the Grand Prize Winner of Arnold Bread’s first-ever “America’s Better Sandwich” Contest. Mary Hawkes of Prescott, Arizona will be awarded $25,000 for the creation of her recipe: Fast ‘N’ Fresh Curried Chicken Salad Sandwich. Mary’s recipe beat out over a thousand other recipes and was the top choice among 12 finalists!
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Servings
2
Ingredients
- ⅓ cup nonfat plain greek yogurt
- 1½ tablespoon apricot jam
- 1 tablespoon nonfat mayonnaise
- ½ teaspoon curry powder
- ⅛ teaspoon sea salt
- ¾ cup chopped cooked chicken breasts
- ¼ cup quartered seedless green grapes
- 3 tablespoon matchstick-cut (or coarsely shredded) carrots
- 3 tablespoon thinly sliced celery
- 3 tablespoon toasted slivered almonds
- 3 tablespoon golden raisins
- 4 slices whole-wheat bread, such as arnold, brownberry, or oroweat whole grains
- ½ medium apple, thinly sliced
- ½ cup packed fresh baby spinach leaves
Directions
- Combine the yogurt, jam, mayonnaise, curry, and salt in a medium bowl; mix well. Remove and reserve 2 tablespoons of the yogurt mixture.
- Add the chicken, grapes, carrots, celery, almonds, and raisins to the yogurt mixture in bowl; mix well.
- To assemble the sandwiches, place 2 slices of the bread on a flat surface. Divide the chicken salad on each, spreading evenly. Top evenly with apple slices and spinach. Spread the reserved yogurt on one side of each of the 2 remaining slices of bread; place on top, yogurt-side in. Cut each in half and serve.