Chicken - Stuffed Curried Chicken salad sandwich

from Canadian Living

Chicken - Stuffed Curried Chicken salad sandwich
Chicken - Stuffed Curried Chicken salad sandwich

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 425

    g boneless skinless chicken thighs

  • 1

    tablespoon vegetable oil

  • 1/4

    teaspoon salt

  • 3

    green onions , thinly sliced

  • 3

    radishes , thinly sliced

  • 1

    rib celery , thinly sliced

  • 1/2

    cup light mayonnaise

  • 1/4

    cup plain Greek yogurt

  • 2

    tablespoons chopped pickled jalapeño peppers

  • 2

    teaspoons Madras curry powder

  • 2

    demi-baguettes , halved

  • 12

    leaves Boston lettuce

Directions

In large bowl, toss together chicken, oil and salt. In cast-iron or heavy-bottomed skillet, cook chicken over medium-high heat, turning occasionally, until golden and juices run clear when pierced, 12 to 14 minutes. Let cool slightly; coarsely chop. Meanwhile, in large bowl, combine green onions, three-quarters of the radishes, the celery, mayonnaise, yogurt, jalapeño peppers and curry powder. Add chicken; toss to combine. (Make-ahead: Cover and refrigerate for up to 12 hours.) With sharp edge facing up, use tip of bread knife to hollow out each baguette half, leaving 1/4-inch thick border. Remove baguette centres and remaining crumbs. (Reserve for homemade bread crumbs.) Toast baguettes in 350°F oven until crusty, about 3 minutes. Line each hollow with lettuce; fill with chicken salad. Garnish sandwiches with remaining radishes. Tip from The Test Kitchen: If you're in the mood for seafood, simply substitute lobster meat for the chicken.

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