How to make CURRIED CHICKEN SALAD SANDWICH

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are nut-free and lower in cost.

curry powder

🥗Healthier: curry paste

💰Cheaper: turmeric

Turmeric can provide a similar color and flavor base.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add tartness and are often less expensive.

Preheat the oven to 350°F.

Season chicken leg quarters with olive oil and salt on both sides.

Sear chicken skin-side down in a hot pan until browned, then transfer to a tray.

Bake chicken in the oven for 45-50 minutes until cooked through.

Let the chicken cool down after baking.

In the same pan, sweat diced shallot until soft.

Add store-bought curry powder to the shallots and cook for about 2 minutes.

Shred the cooled chicken, leaving it chunky with some crispy bits.

Toast cashews in the oven at 375°F for about 15 minutes until browned.

Lightly break up the toasted cashews using a pestle and mortar.

Dice celery and add it to the bowl with the chicken.

Add the shallots and curry powder mixture to the bowl.

Incorporate golden raisins, Dijon mustard, mayonnaise, and garlic powder into the mixture.

Stir in chopped green onion and parsley.

Chill the chicken salad mixture in the fridge for at least 1 hour.

Slice a croissant in half and toast it in a hot pan without oil or butter.

Assemble the sandwich with the chicken salad, arugula, and tomato.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens