Indian-Spiced Chicken Sandwiches with Apple & Raisins

Indian-Spiced Chicken Sandwiches

with Apple & Raisins

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For a gourmet twist on a summertime classic, we’re perking up the filling for these chicken salad sandwiches with tomato chutney (a savory, Indian-style condiment made with tomatoes, tamarind, red chili powder, and more) and sweet golden raisins.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the lime crosswise; squeeze the juice into a large bowl. 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the rolls. Grate the apple on the large side of a box grater, discarding the core.

Make the slaw:
2 Make the slaw:

To the bowl of lime juice, add the sliced cabbage, peppers, and green tops of the scallions, sweet chili sauce, and a drizzle 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.

Cook & dress the chicken:
3 Cook & dress the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon 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. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the the chicken is browned and cooked through. Transfer to a large bowl. Add the mayonnaise, tomato chutney, and raisins. Stir to combine. Taste, then season with salt and pepper if desired.

Toast the bread:
4 Toast the bread:

While the chicken cooks, place the halved rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned around the edges. Remove from the oven. 

Assemble the sandwiches & serve your dish:
5 Assemble the sandwiches & serve your dish:

Assemble the sandwiches using the toasted rolls, dressed chicken, and grated apple. Serve the sandwiches with the slaw on the side. Enjoy!

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed through Step 4, then stir the grated apple into the bowl of dressed chicken. Transfer the chicken salad to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the slaw to a separate airtight container; cover and refrigerate. Transfer the toasted rolls to a zip-top bag and set aside. When ready to serve, assemble the sandwiches using the rolls and chicken salad. Serve with the slaw on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the lime crosswise; squeeze the juice into a large bowl. 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the rolls. Grate the apple on the large side of a box grater, discarding the core.

2 Make the slaw:

To the bowl of lime juice, add the sliced cabbage, peppers, and green tops of the scallions, sweet chili sauce, and a drizzle 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.

Make the slaw:
Cook & dress the chicken:
3 Cook & dress the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon 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. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the the chicken is browned and cooked through. Transfer to a large bowl. Add the mayonnaise, tomato chutney, and raisins. Stir to combine. Taste, then season with salt and pepper if desired.

4 Toast the bread:

While the chicken cooks, place the halved rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned around the edges. Remove from the oven. 

Toast the bread:
Assemble the sandwiches & serve your dish:
5 Assemble the sandwiches & serve your dish:

Assemble the sandwiches using the toasted rolls, dressed chicken, and grated apple. Serve the sandwiches with the slaw on the side. Enjoy!

6 Make ahead modifications:

Prepare as directed through Step 4, then stir the grated apple into the bowl of dressed chicken. Transfer the chicken salad to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the slaw to a separate airtight container; cover and refrigerate. Transfer the toasted rolls to a zip-top bag and set aside. When ready to serve, assemble the sandwiches using the rolls and chicken salad. Serve with the slaw on the side. Enjoy!

Make ahead modifications: