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Curry Chicken Salad Sandwiches


  • Prep Time: 10
  • Total Time: 10

Ingredients

  • 4 cups cooked chicken, diced into bite size pieces (measure after it is diced)
  • 2/3 cup celery, small diced
  • 1/4 cup onion, small diced
  • 1/4 cup dried cranberries
  • 1/2 teaspoon fresh thyme, chopped up
  • 1/4 cup + 1 tablespoon mayonnaise
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Sandwich bread or buns, gluten free or regular

Instructions

  1. In a large bowl, add all of the ingredients and stir until combined.
  2. Enjoy on bread or in a salad.

Notes

  • *To make vegetarian or vegan, use veganiase instead of mayonnaise and sub the chicken for diced firm tofu that has been crisped up in a pan with some olive oil.

Nutrition

  • Serving Size: 4
  • Calories: 816
  • Sugar: 14
  • Sodium: 1224
  • Fat: 27
  • Saturated Fat: 6
  • Unsaturated Fat: 19
  • Trans Fat: 0
  • Carbohydrates: 82
  • Protein: 59
  • Cholesterol: 132