Curry Chicken Salad Sandwiches

15 Min Meal

with Grapes & Cashews

These open-faced sandwiches feature crunchy toasted rolls, soft butter lettuce, and a vibrant, flavor-packed chicken salad made with curry mayo, juicy grapes, scallions, and cashews.

Details

These open-faced sandwiches feature crunchy toasted rolls, soft butter lettuce, and a vibrant, flavor-packed chicken salad made with curry mayo, juicy grapes, scallions, and cashews.

Nutrition per serving

Air Fryer Instructions

Ingredients

10 oz

Cooked Pulled Chicken

2 each

Sandwich Rolls

1 head

Butter Lettuce

4 oz

Red Seedless Grapes

3 tbsp

Roasted Cashews

2 each

Scallions

8 tbsp

Mayonnaise

1 tbsp

Apple Cider Vinegar

½ tbsp

Vadouvan Curry Powder

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Preheat the oven 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 vinegar. Set aside to bloom at least 5 minutes.

step 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. Air Fryer: Cook the bread at 390°F for 7 to 9 minutes.

step 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 the pieces apart before 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!