This was a total home run! We should all have a good sandwich in our life. Gone are the days of boring, smooshed, turkey sandwiches and now are the times of flavorful, crunchy, healthy ingredients that challenge your palette tremendously more than any PB & J ever could.
With confidence I urge you to make this and keep in the fridge to eat on a sub roll, croissant or over a bed of lettuce! They were giving out free recipe catalogs at the deli counter (something they’ve always done that I never noticed!) and paged through. I saw this gem in there and knew this would be a life saver for work lunches.
It calls for just the right amount of curry powder that doesn’t overwhelm the chicken salad at all. The dried cranberries sprinkled in were such a great addition along with the toasted pecans!
Curry Chicken Salad
From Boar’s Head Delicious Dishes Made Easy
4 boneless chicken breasts, cubed
1 1/4 teaspoons curry powder
1 cup dried cranberrries
1/2 teaspoon sugar
1/2 cup plain yogurt
1/3 cup celery, chopped
1/4 cup scallions, chopped
Salt and pepper, to taste
1/2 cup toasted pecans (optional)
4 sub rolls or pita pockets
Heat a large saucepan coated in olive oil over medium high heat and cook the chicken until done. Once cooked, take off heat and sprinkle the curry powder into the pan, make sure chicken is completely coated. Set aside and let cool.
Season with salt, pepper and curry to taste. Add in pecans if desired and mix thoroughly.