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Curry Chicken Salad Sandwiches
with Sweet Pepper & Cabbage Slaw
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Time25 min
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Servings2
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NutritionEst. 630 calories
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
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10 oz Chopped Chicken Breast
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2 Sandwich Rolls
- 4 oz Sweet Peppers
- 2 stalks Celery
- 1 Lime
- ½ lb Green Cabbage
- ½ cup Plain Nonfat Greek Yogurt
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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
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