Curry Chicken Salad Sandwich
A delicious Curry Chicken Salad that you will continue to enjoy. It is very easy to make yourself and has a creamy, spicy curry taste with a little sweetness.
Ingredients
- ¼ pound chicken no bones, leftover or poached in stock and cooled down
- 5 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon curry powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- 2 teaspoons ginger syrup
- 2 teaspoons lemon juice
Ingredients you need per step are listed below the step in Italic
Instructions
- Place the chicken in a bowl and pull the meat apart with two forks until you have pulled the chicken, or slice the chicken into small cubes.¼ pound chicken
- Put the mayonnaise and sour cream in the bowl.5 tablespoons mayonnaise, 2 tablespoons sour cream
- Season with curry powder, turmeric, garlic powder, salt, pepper, ginger syrup, and lemon juice.1 teaspoon curry powder, ¼ teaspoon ground turmeric, ¼ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon ground white pepper, 2 teaspoons ginger syrup, 2 teaspoons lemon juice
- Mix the chicken with the sauce, coat every piece. Taste to see if it needs anything else.
- Place in the fridge for an hour to blend the flavors. But if you have little time and waiting guests, you can also serve it right away.
NOTES
1. Chicken: Use cooked chicken meat as protein, which you poach in stock (so that it gets even more flavor). Chicken fillet or chicken tenderloin lends itself well to this. Cut it into cubes for more taste. Cook for 10 minutes in boiling stock and remove with a slotted spoon. Let cool to room temperature. If you're making the salad right away, use the chicken now. Otherwise, keep the meat covered in the refrigerator (maximum two days).
2. Serving Tips
- On a sandwich: Delicious on a croissant, baguette, or Italian bun. Even between two slices of bread, it instantly makes your lunch special.
- Crackers, toast, or baguette: Great for any party. Serve some bowls of homemade salad, like this Chicken Curry Salad and Homemade Egg Salad.
- Make in advance / Refrigerator: You can keep this salad in the refrigerator covered for 2 days, so you can make it very well in advance.
- Freezer: While you can theoretically freeze the chicken salad, the texture will likely change in a way that makes it less tasty. So try to eat it before that.
Nutrition
Calories: 654kcal | Carbohydrates: 4g | Protein: 12g | Fat: 66g | Saturated Fat: 13g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1086mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 5mg | Iron: 2mg
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