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Mango Chutney Curry Chicken Salad Sandwich

Mango Chutney Curry Chicken Salad Sandwich

Ep. 19 of Sandwich Sundays: Mango Chutney Curry Chicken Salad Sandwich is the perfect combination of sweet, savory, and crunchy.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Lunch
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken diced
  • 1 1/2 cups red grapes quartered
  • 1/2 cup golden raisins
  • 1/2 cup celery finely chopped
  • 4 oz water chestnuts drained and diced
  • 2 oz slivered almonds
  • 1 tbsp green onions thinly sliced
  • 1 cup mayonnaise
  • 1 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 2 tsp curry powder
  • 3 tbsp prepared mango chutney
  • salt
  • black pepper

Method
 

  1. Add the chicken, grapes, raisins, celery, water chestnuts, almonds, and green onions to a large mixing bowl.
  1. Whisk together the mayonnaise, soy sauce, lemon juice, curry powder, and mango chutney in a separate bowl until smooth and creamy.
  1. Pour the dressing over the chicken mixture and gently fold until evenly coated.
  1. Season with salt and black pepper to taste.
  1. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
  1. Pile onto flaky croissants for the ultimate chicken salad sandwich.

Notes

  • Rotisserie chicken works great for this recipe, saving time on cooking.