Asian Curry Chicken Salad Sandwich


2 teaspoons olive oil
2 organic chicken breasts, cut into ½ pieces
1 clove garlic, minced
1 teaspoon grated ginger
Coarse salt and fresh cracked black pepper
4 smalls lettuce leaves
8 tomato slices
4 soft French rolls
cup mayonnaise, plus extra for spreading on rolls
2 teaspoons lime zest
2 teaspoons lime juice
1 teaspoon curry powder
1 teaspoon Sriracha or more to taste
1 teaspoon minced shallot
2 teaspoons minced celery


Heat olive oil in a large sauté pan over medium-high heat. When pan is heated, add chopped chicken, shallot, garlic, ginger and a pinch of salt and pepper. Stir and cook for 6 minutes. Reduce heat and stir in rice wine vinegar. Remove chicken from heat onto a plate to cool. Chicken will be done when juices run clear and internal temperature reaches 165° F.
In a medium mixing bowl, combine mayonnaise, lime zest and juice, curry powder, ginger, Sriracha, shallot, celery, cilantro, mint, cashews and chopped chicken. Stir. Adjust seasoning with salt and pepper, lime juice and hot sauce to your liking. Lightly spread a thin layer of mayonnaise onto each roll, and evenly spread chicken salad between four rolls. Add a lettuce leaf and 2 tomato slices per sandwich and serve.




This recipe is from EAT & DRINK in the Northwest book 2. This is a fun twist on the old favorite curry chicken salad sandwich. You can save time with zesting and mincing using a Microplane grater or any other fine-grained grating tool. I'm a huge fan of Asian flavors, so I try to incorporate them whenever possible. This sandwich is sweet and savory, simple to make yet complex in flavors. Enjoy with a semillon, Riesling or chardonnay!


4.0 sandwiches


Thursday, December 10, 2009 - 6:00pm


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