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A good curried chicken salad has the ideal mix of sweet and savory, and tastes delicious in a sandwich or on a bed of greens. So, to conclude our month of chicken meals, we’re sharing this no-hassle recipe from The School Year Survival Cookbook. Your weekday lunch conundrum, solved. Here’s how to whip it up…
Five-Minute Curried Chicken Sandwiches
From The School Year Survival Cookbook
This pita sandwich is a bit of a show-off, but you can hardly blame it when it’s so juicy, crunchy and ever-so-slightly spicy. It makes a terrific lunch replacement when the classics are losing their luster. (We still love you, PB&J!)
Recipe: Curry Chicken Sandwiches
Serves 4 sandwiches
You’ll need:
2 cups rotisserie chicken (or cooked chicken), diced
2 stalks celery, finely diced
1 green onion, thinly sliced
1/2 cup seedless grapes, quartered
2 tbsp mayonnaise
2 tbsp plain Greek yogurt
1 tsp curry powder
1 tsp Dijon mustard
Salt and pepper
Torn lettuce
Pita pockets, sliced in half
In a medium bowl, toss together the chicken, celery, green onion and grapes. In a small bowl, stir together the mayo, yogurt, curry powder and mustard. Stir this into the chicken mixture. Taste to check seasoning before adding salt and pepper.
Tuck a few pieces of lettuce into each pita half, then spoon in your chicken salad.
Thank you so much, Laura and Ceri! Your new cookbook is wonderful.
P.S. More recipes, including crunchy chicken salad and grape crostini.
(Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal Even Snacks by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles. Photography copyright © 2017 Maya Visnyei Photography. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. This series is edited by Stella Blackmon.)
