Easy Chicken Curry Salad Sandwich


easy chicken salad sandwich

Our new kitchen is finally done,  so I’m back at it creating easy recipes for the busy cook. This week I put together a tasty but super easy chicken curry salad sandwich.

Recipe serves four.


1.25 lb. skinless boneless chicken tenders.

8 slices sourdough bread.

4 anchovies filets.

1/4 cup chopped parsley.

2 green onions- diced.

3/4 cup mayonnaise.

1/4 cup fresh grated parmesan cheese.

1/8 cup cointreau.

juice of 1/2 fresh lime.

1 tsp spicy mustard.

1/4 tsp curry.

1/4 tsp cinnamon.

salt and pepper to taste.


Add chicken to a large pot of boiling water. Cook chicken on low boil for ten minutes or until no blood seeps when jabbed with fork. Stir occasionally.  Internal temperature should be 180 degree F.  Remove chicken and let cool.

To a blender add mayo, parmesan cheese, anchovies, cointreau, mustard, curry, cinnamon, lime juice.  Blend until anchovies and mixture is smooth.

Slice chicken tenders into small bite size pieces.  To large mixing bowl add chicken, green onion, salt and pepper, and mix.

Add the dressing to bowl of chicken and mix to coat.

Toast sourdough bread.

Place equal servings of chicken salad on toast, top with chopped parsley and serve.

Bonus easy recipe:

Add the world’s easiest side dish of coleslaw to your easy chicken curry sandwich. Buy pre-shredded cabbage, add enough to mixing bowl for four, sprinkle with fat free Italian dressing (just enough to coat), dash of salt and pepper and stir. And that’s all there is to it.

Good Eating and Table Talk,


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