One of my favorite recipes with leftover chicken is to make chicken salad sandwiches. But this isn’t any old chicken salad recipe, this is a curry chicken salad recipe. This recipe is really easy, and fairly healthy. The curry spice gives it a bit of a kick and extra flavor.
The first thing to do is take leftover some cooked chicken (and hopefully it isn’t the dried out chicken I made the other night), a rotisserie chicken from your local supermarket will work too. I don’t recommend any chicken that has your typical tomato based barbeque sauce on it.
Take the chicken and dice it small, or shred it with forks, and put it in a bowl. Hopefully you can get about a cup of chicken. Next, take an apple, preferably an apple with some tartness like granny smith, or fuji, and dice it up into ½ inch or smaller chunks. You want about ½ cup of apple.
Next add about 1/4 cup of plain Greek yogurt, but adjust to your liking. I actually prefer mayonnaise instead of yogurt, but the yogurt is healthier. Next add 1 teaspoon of curry powder and mix everything together, also, you can add more to your liking. Add in a dash or two of salt, a couple grinds of pepper and Voila, Curry Chicken Salad.
Toss it on some toasted bread and you got a sandwich.
Optional extras include a sprinkling of ground cumin, a dash of cinnamon, small handful of golden raisins, and maybe a small squirt of brown mustard, but that is up to you.
1 cup diced or shredded cooked chicken
½ cup diced apple (tart apples work best like granny smith or fuji)
1/4 cups of plain Greek yogurt (or mayonnaise)
1 tsp of curry powder
Salt and pepper
Optional: ¼ tsp cumin, dash of cinnamon, 1 tsp of brown mustard, ¼ cup raisins (golden preferred).
Combine all the ingredients in a bowl, put onto toasted bread. It should make two hearty sandwiches.