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Chicken - Stuffed Curried Chicken salad sandwich

By

from Canadian Living

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Chicken - Stuffed Curried Chicken salad sandwich 0 Picture

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

Details

Preparation

Step 1

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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