Monday, May 9, 2016

Curry Chicken Salad Sandwich

Hey everyone! If you're a mom I hope you had a great Mothers Day and if not, well a weekend is a weekend am I right? Even though I didn't get to see my mom in person this year, I was able to catch up via skype which is always nice :)


This is a staple meal at our house, it's always super easy to whip up using leftover chicken, I've made it so often I can't believe that I haven't blogged on it yet so I thought it was time!




I've made chicken salad various ways before...nuts, grapes, celery, cardamon, but this version is our absoute favorite. The curry spices with the subtle sweetness of the cinnamon is the perfect balance. I served it with some simple greens tossed in a citrus vinaigrette for a light, fresh, summertime meal.

Curry Chicken Salad Sandwich

makes enough for 2 sandwiches

1 - 1/2 cup shredded cooked chicken
1/4 mayo (more or less depending on how you like it)
1 TBS yellow curry powder
1 tsp ground cinnamon
salt and white pepper to taste
1 medium sized apple, diced small
1/3 cup chopped pecans

English muffin or whole grain bread, toasted (or you could make a lettuce wrap)
greens of your choice

Directions

1.After you've poached the chicken, allow to cool completely then shred into a bowl (if you're not using leftovers).
2.Add the apples and the pecans
3.In a separate bowl, mix together the mayo, cinnamon, salt, pepper, and curry powder, mix well.
4.Pour the dressing over the chicken and mix well. Adjust seasoning if necessary.

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