15 Min Meal

Curry Chicken Salad Sandwiches

with Grapes & Cashews

15 MIN

$19.99 2-4 Servings

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From the Test Kitchen

For these open-faced sandwiches, you'll top crunchy toasted rolls with soft butter lettuce and a vibrant, flavor-packed chicken salad made with curry mayo, juicy grapes, scallions, and cashews.

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Nutrition

PER SERVING
Calories

1020 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Cooked Pulled Chicken
2 Sandwich Rolls
1 head Butter Lettuce
4 oz Red Seedless Grapes
3 Tbsps Roasted Cashews
2 Scallions
½ cup Mayonnaise
2 Tbsps Apple Cider Vinegar
2 tsps Vadouvan Curry Powder

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Halve the grapes. Thinly slice the scallions. Cut off and discard the root end of the lettuce; separate the leaves. In a large bowl, combine the curry powder and half the vinegar (you will have extra). Set aside to bloom at least 5 minutes.

2 Toast the bread

Halve the rolls. Place the halved rolls on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy around the edges. Remove from the oven.

3 Make the chicken salad & serve your dish

Meanwhile, add the mayonnaise to the bowl of bloomed curry powder. Stir to thoroughly combine. Add the pulled chicken (tearing into pieces while adding), halved grapes, sliced scallions, and cashews. Stir to combine. Taste, then season with salt and pepper if desired. Top each piece of toasted bread with the lettuce leaves and chicken salad. Serve open-faced. Enjoy!