Thursday, August 5, 2010

Curried Chicken Salad Sandwiches

These sandwiches are my favorite picnic food. They are perfect for that great LA outdoor movie, or a picnic on the beach with your sweetheart. One of my best friends put a big bowl of the salad on the buffet table at her wedding. It's that good. These sandwiches are my quintessential summertime lunch, I hope you like 'em. Never mind, I know you will. If you don't... you made them wrong.

Curried Chicken Salad Sandwiches

1 C of good mayonnaise (NOT miracle whip please)
1 1/2 T brown sugar (packed)
1/2 t Saffron Threads (loosely packed)
1/2 t curry powder
1/2 t ground cumin
4 chicken breasts (organic?)
1/2 C yellow raisins
1/2 C cashew pieces
3 green onions chopped (optional)
1 Large loaf of FRESH Italian or French Bread (I get mine from Bay Cities)
1 bag of washed and dried rocket (wild arugula)

If you start making this two days before you eat your sandwiches it will be much better. The flavors just go to awesome-land when they marry together that long. If you can't it's not that big of a deal, over one night is good too, same day...just fine.

Mix together the Mayo, saffron, brown sugar, cumin and curry powder. Let it sit covered in the fridge overnight. Stir the mayo every once and a while to incorporate the yellow stain that the saffron lets off.

Cook chicken breasts at 350 degrees until juices run clear, let the chicken cool and dice into nickle sized pieces.

Add curry mayo to the chicken and stir it up. You'll see the saffron threads throughout. So pretty.

Add yellow raisins to the mixture. Cover and put back in the fridge for another night. This will plump up the raisins and give the chicken curry flavor all the way through.

Add chopped cashew pieces and green onions if you choose to use them. I love the green onions but I can't use them because The Husband won't eat them and I like him.

Cut your crispy fresh bread into desired sandwich sizes.

Slather those babies with the curried chicken salad.

No mayo is needed because the salad has plenty. Sprinkle the top of the chicken with a little of the peppery arugula and dig in.

I have been asked for this recipe about 20 times so now that it's here, I can just send off the link instead of writing it down all the time. But be forewarned, you'll get the same requests once someone tastes this beauty. Pay it forward if you will and keep the credit.


  1. Yes! I'm off on a solo road trip for 5 days :) and my gluten free self will be toting this goodness along for lunches, snacks, dinner and in-betweens too! love you....thanks

  2. You rock Mariah! Have an amazing trip, all sweet and spicy.