Curry Chicken Salad Sandwiches

Yield: 4-6 Sandwiches


Prep time: 20 MinCook time: 25 MinTotal time: 45 Min


  • 2 Smart Chicken Organic Boneless Chicken Breasts
  • 1 TB plus 1/2 tsp Yellow Curry Powder
  • 3/4 cup Mayonnaise
  • 1 Garlic Clove, grated
  • 1/4 cup Chopped Scallions
  • 1/4 cup Chopped Cilantro
  • 2 Limes, zested and juiced
  • 1/4 cup Dried Cranberries
  • 1/4 cup Roasted Cashews
  • Kosher Salt
  • Butter Lettuce
  • 1 Large Ciabatta Loaf


  1. Preheat oven to 375F.
  2. Place chicken breasts onto a sheet tray and season with kosher salt. Sprinkle the 1/2 tsp of curry powder over both sides of the chicken and a drizzle of olive oil.
  3. Make sure the curry powder and olive oil are evenly coated over the chicken then place in the oven to bake for about 20-25 minutes or until the internal temperature reaches 165F.
  4. Remove the chicken from the oven and let it rest and cool to room temperature.
  5. Shred the chicken into a large mixing bowl and add in the remaining 1 TB of curry powder, mayonnaise, garlic, scallions, cilantro, lime, cranberries and cashews.
  6. Combine everything and season with kosher salt to taste.
  7. The chicken salad is ready to serve or can be chilled in the fridge for later.
  8. To assemble the sandwiches, slice open the Ciabatta loaf, pile on the chicken salad and top with butter lettuce.
  9. Slice the loaf into individual sandwiches and serve.

Did you make this recipe?

Share your recipe with on Instagram using the hashtag #diningbykelly and tag @diningbykelly

Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





Pin It on Pinterest

Share This