Curry Chicken Salad Sandwiches with Sweet Pepper & Cabbage Slaw

Curry Chicken Salad Sandwiches

with Sweet Pepper & Cabbage Slaw

25 MIN
11 SmartPoints®
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

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

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Curry Chicken Salad Sandwiches with Sweet Pepper & Cabbage Slaw
Title
time-saving
tips & techniques
Sweet Pepper
Celery
Lime
Greek Yogurt
Cabbage
Golden Raisins
Vadouvan Curry
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the chicken:
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. 

Prepare the ingredients & make the slaw:
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. 

Toast the rolls:
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. 

Dress the chicken & serve your dish:
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

Curry Chicken Salad Sandwiches

Cook the chicken:
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. 

Prepare the ingredients & make the slaw:
Toast the rolls:
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!

Dress the chicken & serve your dish:
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