Five-Minute Curried Chicken Sandwiches

Easy Curried Chicken Salad

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.)

  1. Amy P says...

    I was skeptical based on the above recipe (just not something that appeals to me), but I checked this cookbook out of the library and I might just have to purchase it! There are a lot of great ideas in here that I’m excited to try out; I’ve got quite a list going.

  2. Lauren Wessler says...

    I made this last week for lunch — used a rotisserie chicken and added a little honey to the mayo-yogurt sauce. Instead of putting it on bread or in a pita, I just put it over some chopped romaine lettuce dressed with some Maldon salt and olive oil. It was delicious, and I’m making it again for this week’s lunches.

  3. Jenny says...

    We made this and it was so bland. :(

  4. I love chicken salad. And I’m a huge fan of rotisserie chicken. Great idea to carve the entire thing up while it’s warm. Then remember to save the carcass for soup! Looking forward to trying this recipe.

  5. Gillian says...

    Curried chicken salad is my FAVE! This is a great recipe! Thank you!

  6. Thank you so much! I need that cookbook!

  7. Nancy says...

    I just met these cookbook authors last weekend in Toronto at a reading and they were hilarious-they did a great demo and their whole cook book is terrific! So was their first one. Highly recommend them both.

  8. Everyone, listen up. If you don’t yet own an instant pot: get one. It’s a pressure cooker, but I like to think of it as a quick cooker (rather than a slow cooker). Yesterday I put a ton of frozen chicken breasts in, set the time and walked away. Less than 30 minutes later I had more than enough shredded chicken to make quesadillas, breakfast bowls, and this salad! Kohls sometimes has the instant pot on sale plus you can use promo codes, or try Amazon this Black Friday. Be warned that it’s a huge kitchen appliance, but it can also be used as a rice maker, slow cooker, for soups/stews, it sautés, and apparently can make yogurt too, but I haven’t advanced to that level.

  9. Melanie says...

    This is great! I’ve started roasting a chicken and a tray of veggies on Sunday, then there are tons of lunch/dinner options. When it finally gets cool out, plan on using the veggies for soup.

  10. Caitlin says...

    Looks delicious!

    I would substitute chick peas for the chicken to make it vegetarian. Plus then you don’t have to worry about getting the meat off a rotisserie chicken, which would take me MUCH longer than 5 minutes!

    • Libby says...

      Heck yes for the veg!!!

  11. Kristina says...

    This is a great salad, and so refreshing! Just one little hint – – the flavor EXPLODES when allowed to sit overnight. You’re welcome.

    • Joanna Goddard says...

      thank you, kristina!

  12. Louisa says...

    Looks delicious!
    But can I confess that this would take me a half hour to make? A PBJ takes me 5 minutes. Getting two cups of diced chicken off of a rotisserie chicken is a serious event for me.
    Can a pro pull this together in 5 minutes? Am I slow? Is the “5 minutes” assuming you have already cubed, diced, quartered, torn and sliced?

    • Sarah says...

      My thoughts exactly!

    • I had the same thought. It would take me at least a half hour to make too if I didn’t have the chicken ready to go. I’m assuming that they are assuming that the reader has chicken already prepped. Sometimes if I am making chicken breasts for dinner, I’ll cook a couple of extras and save them for something else. This could be a good use for those, and cutting up chicken breasts is a lot faster than pulling chicken off a rotisserie chicken.

    • Kate says...

      Same, Rebecca — I usually just throw a chicken breast or two in the oven while I am doing other things.

    • Cynthia says...

      Use canned chicken. It makes a great chicken salad in minutes. We keep it on hand for quick meals. Just drain and use.

    • Whit says...

      I found that I will get a rotisserie chicken and then immediately pull all the meat off and put it in a container shreaded. That way when I make quesadillas one night, or bbq sliders the next, or this salad (seriously doing with my pre shreaded chicken tonight!) that first step is already done for multiple meals and I get valuable fridge space back.

    • Joanna Goddard says...

      i do the same thing, whit. we get a rotisserie chicken, let it cool for about 20 minutes and then break it down while it’s still slightly warm. it’s so much easier/faster to do that way. (and this is coming from a seriously amateur cook!:)

  13. Meghan says...

    killing it on the content this week, CoJ team!!! ??

  14. Laura says...

    This looks amazing. It’s also a good reminder that pita bread is good for more than just hummus.

    • Ana says...

      My thoughts exactly. I always keep it home for hummus, but it is great for lunches!

      I also keep marinated, sliced chicken breasts on the refrigerator. Whenever needed, they are quickly grilled and create a “warm-meal-feeling” with none of the fuss. (they hold up to 5 days in the cooled marinade)

  15. this looks EXCELLENT. I want to check out this cookbook!

  16. This looks to die for, wow! I am forever grateful for your recipe advice as it’s kept me trying new things and helped me to discover Trader Joe’s salads (seriously a godsend!). This sounds so easy and I love chicken curry sandwiches! Thanks for sharing the yum!

  17. Carol says...

    Can’t wait to try this! I like that I could make one batch and alternate it between sandwiches, salads – and wraps with naan (!) throughout the week.

  18. CC says...

    This looks amazing! In addition, I want the cookbook so badly now. All of the ideas I was able to see would be perfect in my house right now. I am in such a school-lunch rut with my preschooler, and this looks perfect for both him AND me. Thanks for easy and delicious recipes!

  19. Cynthia says...

    I’ve made a similar curried chicken salad. It’s so easy and refreshing.