Curry Chicken Salad Sandwich

Ingredients

• 2chicken breasts
• 5 ml (1 teaspoon)curry powder
• 2.5 ml (½ teaspoon)paprika
• 2.5 ml (½ teaspoon)salt
• 15 ml (1 tbsp)olive oil
• 120 ml (½ cup)chopped celery
• 120 ml (½ cup)chopped spring onions
• 60 ml (¼ cup)chopped coriander
• 3.75 ml (¾ tsp)salt
• 180 ml (¾ cup)Greek yoghurt
• 15 ml (1 tablespoon)honey
• 15 ml (1 tablespoon)water
• 1.25 ml (¼ teaspoon)curry powder
• 1.25 ml (¼ teaspoon)minced garlic

Instructions

1. 1

   Marinate chicken

   Coat the chicken in the curry powder, paprika, salt and half of the olive oil. Leave to marinate for 10 minutes.

2. 2

   Cook chicken

   Heat the remaining olive oil in a frying pan and add the chicken breasts. Cook over a medium-high heat for 3–4 minutes per side, until cooked through and the internal temperature reaches 74°C (165°F). Rest for 10 minutes, then dice or shred the chicken.

3. 3

   Mix dressing

   Whisk together the Greek yoghurt, honey, water, curry powder and minced garlic.

4. 4

   Toss and serve

   Add the chicken, celery, spring onions, coriander and salt to the dressing, then toss well. Serve in lettuce leaves or between slices of bread, in buns or in a bagel.

What is curry chicken salad?

Curry chicken salad is a chicken-and-dressing filling, here given an Indian-inspired flavour with curry powder, paprika and fresh coriander. It is presented as an American-style sandwich filling rather than a traditional Indian dish.

This version combines Greek yoghurt with honey, garlic and a little extra curry powder. Celery and spring onions add freshness and crunch against the tender chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 28g protein, 8g carbs, 8g fat.

The chicken provides most of the protein, while the honey, yoghurt and vegetables contribute carbohydrates; olive oil and yoghurt provide much of the fat. Serve it with extra salad or vegetables for a balanced plate, or use bread for a more substantial sandwich.

The chicken marinade

Curry and paprika: These season the chicken directly, so the flavour runs through the meat as well as the dressing. The first measure of salt is also used here.

Ten minutes: That short rest gives the seasoning time to coat the chicken while you prepare the other ingredients. The method uses half the olive oil for the marinade and saves the rest for cooking.

Cooking and resting the chicken

Even cooking: Cook the breasts over a medium-high heat for 3–4 minutes on each side, as directed, checking that the thickest part is cooked through and reaches 74°C.

Rest before cutting: Leave the chicken for 10 minutes before dicing or shredding it. This also gives you time to whisk the dressing.

A creamy, lightly sweet dressing

Greek yoghurt: It gives the salad its creamy base and coats the chicken without needing a mayonnaise dressing. Whisk it with the water to make the mixture easier to toss through.

Honey and garlic: Honey rounds out the curry flavour, while garlic brings a savoury note. The extra curry powder in the dressing reinforces the seasoning in the chicken.

Crunch and freshness

Celery: Its crisp texture contrasts with the soft chicken and yoghurt dressing. Chop it so the pieces are easy to scoop up in a sandwich.

Spring onions and coriander: These add a fresh, savoury finish. Toss them in with the second measure of salt so they are distributed throughout the salad.

Choose how to serve it

Bread: Spoon the salad between slices, into a bun or into a bagel for a filling sandwich. Add the filling just before serving to keep the bread from sitting with the dressing.

Lettuce: Serve the chicken salad in lettuce leaves for a crisp, bread-free option. Either way, the recipe works as a lunch or as part of a larger meal.

Recipe notes & tips

• Measure the olive oil and divide it so half goes into the marinade and half into the pan.
• Chop the celery and spring onions into small, even pieces so they mix through the dressing.
• Let the chicken rest for the full 10 minutes before dicing or shredding.
• Whisk the dressing until smooth before adding the chicken and vegetables.
• Taste the finished salad before serving and adjust the seasoning to suit your preference.

Variations

• Extra crunch: Add more chopped celery for a crisper filling.
• More herbs: Increase the coriander for a greener, fresher flavour.
• Milder curry: Use less curry powder in the dressing for a subtler taste.
• Spicier version: Add a little extra curry powder to the dressing.
• Lettuce cups: Spoon the finished salad into lettuce leaves instead of bread.

Common mistakes to avoid

• Uneven chicken pieces: Cook similarly sized breasts together so they finish at roughly the same time.
• Skipping the temperature check: Use 74°C at the thickest point as the doneness cue.
• Cutting chicken too soon: Rest it for 10 minutes before dicing or shredding.
• Adding the filling too early: Assemble sandwiches just before serving to keep the bread from getting soggy.
• Forgetting the second salt measure: Add the ¾ teaspoon to the salad along with the vegetables.

How to store

Store leftover chicken salad in a covered container in the fridge and use within 3 days. Keep it separate from bread or lettuce until serving; the salad is best served cold, so reheating is not needed.

Frequently asked questions