Curry Chicken Salad Sandwich Recipe

Time: 18 mins

Prep: 15 mins, Cook: 3 mins

Yield: 2 sandwiches

This hearty and tasty curry chicken salad sandwich is made with a blend of greek yogurt and mayonnaise so it has a substantially lighter taste with more medical advantages than your run of the mill calorie pressed chicken salad. Greek yogurt gives a pleasant tart nibble, as well as brimming with probiotics and live societies that assistance help processing and accelerate digestion.

I prescribe utilizing this curry chicken salad as a sandwich recipe between two toasted cuts of a pumpkin bagel (for a trace of sweetness), a shower of sriracha (for warm), a couple of cucumbers (for crunch, and in conclusion, a modest bunch of kale leaves (for additional medical advantages) yet don’t hesitate to utilize it on whatever vessel you tend to!

What You’ll Need


1.5 mugs poached chicken, destroyed

2 tbsp plain greek yogurt

2 tbsp mayonnaise

1 tsp curry

1 tsp tumeric

1/2 ginger powder

2 tsp nectar

the juice of 1/2 lime

1 tsp sriracha

3 tbsp cashews (coconut coated ones are ideal!)

2 tbsp dried cranberries

1 tsp cleaved mint

1 tsp cleaved green onion

1 tsp cleaved cilantro

1 little carrot, ground

1 tsp red onion, ground


1 pumpkin (or plain) bagel, toasted

1/4 glass curried chicken salad

around 6 cucumber cuts

a little modest bunch of infant kale

***more sriracha if desired**

How to Make It


In a medium measured bowl, blend the greek yogurt, mayo, curry, tumeric, ginger, nectar, sriracha and lime squeeze together. Include the chicken, cashews, cranberries, mint, green onion, cilantro, carrot and onion. Mix and let sit for no less than 30 minutes before serving.


1. Toast your bagel and add cucumber to the base portion of the sandwich. Next, include half of the chicken salad and a modest bunch of the child kale.

Squirt on more sriracha in case you’re into that and serve!