We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Curry Chicken Salad Sandwiches
with Sweet Pepper & Cabbage Slaw
25 min 11 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
-
2 Servings
- Est. 630 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this gourmet spin on a summertime classic, we’re loading slices of toasty bread with chicken, celery, and raisins dressed with creamy yogurt and warming curry powder, plus a layer of tomato chutney—a savory, Indian-style condiment made with tomatoes, tamarind, and more.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
-
2 Sandwich Rolls
- 4 oz Sweet Peppers
- 2 stalks Celery
- 1 Lime
- ½ lb Green Cabbage
- ½ cup Plain Nonfat Greek Yogurt
-
2 Tbsps Savory Tomato Chutney
- 1½ Tbsps Golden Raisins
- 2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl and set aside to cool.
2
Prepare the ingredients & make the slaw:
While the chicken cooks, wash and dry the fresh produce. Halve the rolls. Medium dice the celery. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve the lime crosswise; squeeze the juice into a large bowl. Add the sliced cabbage and peppers and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Toast the rolls:
While the slaw marinates, in the pan of reserved fond, heat 1 teaspoon of olive oil on medium until hot. Add the halved rolls, cut side down. Toast 3 to 4 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned. Transfer to a work surface.
4
Dress the chicken & serve your dish:
To the bowl of cooked chicken, add the yogurt, diced celery, raisins, and up to half the curry powder (you will have extra). Toss to thoroughly combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted rolls, tomato chutney, and dressed chicken. Serve the sandwiches with the slaw on the side. Enjoy!
1
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl and set aside to cool.
2
Prepare the ingredients & make the slaw:
While the chicken cooks, wash and dry the fresh produce. Halve the rolls. Medium dice the celery. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve the lime crosswise; squeeze the juice into a large bowl. Add the sliced cabbage and peppers and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Toast the rolls:
While the slaw marinates, in the pan of reserved fond, heat 1 teaspoon of olive oil on medium until hot. Add the halved rolls, cut side down. Toast 3 to 4 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned. Transfer to a work surface.
4
Dress the chicken & serve your dish:
To the bowl of cooked chicken, add the yogurt, diced celery, raisins, and up to half the curry powder (you will have extra). Toss to thoroughly combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted rolls, tomato chutney, and dressed chicken. Serve the sandwiches with the slaw on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered