Home ยป Curried Chicken Salad Sandwiches

Curried Chicken Salad Sandwiches

Sometimes I feel as though the more I cook, the lazier I get. That may be a bit of a stretch, but my point is, good food doesn’t have to take forever. Or include 20+ ingredients. Phew, right?

When I make meals like this, I think to myself, “I need more meals like THIS!” Because when I have more time in the evenings, I can do more productive things like workout, spend time with the hubs, blog, walk the dog, lesson plan, read, catch up on TV (okay that’s not productive), and I would say clean, but let’s face it, I’m more likely to do some calisthenics, which I hate doing.

Tasty…check! Quick…check! Simple…check! Healthy…check! Great as leftovers…bonus!

Chicken salad is something I recommend to my patients a lot, for all of the above reasons. Plus, it’s high in protein and something you can keep on hand for a busy week or…just because it’s delicious. I know this fall when I’m busy teaching during the dinner time hours, I will be looking for more recipes just like this one. Busy people, rejoice and enjoy!


Curried Chicken Salad Sandwiches slightly adapted from Healthy Food for Living

1 lb boneless skinless chicken breasts
3 cups low-sodium chicken broth
1/3 cup nonfat plain Greek yogurt
1/3 cup reduced-fat olive-oil based mayonnaise
1 tsp curry powder
pinch of Kosher salt
1/4 cup dried cherries, chopped
1 Granny Smith apple, diced
5 slices romaine lettuce
10 slices 100% whole wheat bread


Heat the chicken broth in a saucepan over medium-high heat until boiling. Slide chicken breast in, partially cover saucepan with a lid, and reduce heat to a simmer. Poach for 15 minutes or until cooked through. Remove chicken from the broth and let cool on a cutting board. When cool, chop or shred chicken into bite-sized pieces.

Meanwhile, combine yogurt, mayonnaise, curry powder, salt, cherries, and apples in a small bowl. Stir to combine and coat the fruit. Stir in the cooled chopped chicken. Taste, and add salt if desired. Cover and chill in the fridge for at least 1 hour.

Layer the lettuce and chicken salad onto a slice of bread, and top with remaining piece of bread. Yield: 5 sandwiches.

Nutrition Information (per sandwich): 367 calories; 7.6 g. fat; 49 mg. cholesterol; 686 mg. sodium; 48.4 g. carbohydrate; 8.2 g. fiber; 30.6 g. protein

Result: A sweet and Indian curry twist on the traditional chicken salad. Using half Greek yogurt and half low-fat mayonnaise cuts calories and fat while increasing protein – and creaminess. The Granny Smith apples add a tart crunch that keeps this chicken salad tasting fresh day, after day. Enjoy this chicken salad in the ever famous sandwich form, or stack on crackers or a crisp bed of greens!


Yesterday was an awesome day for many reasons…

  • A dialysis patient of mine got a kidney transplant over the weekend and is doing wonderful!!!! 😀 I’ve been working in the world of dialysis for over a year, and this is the 2nd transplant I’ve seen come about. It’s big, exciting stuff!
  • Mid Ohio Nutrition Specialists officially opened our office yesterday – we are feeling rather accomplished!
  • My rental car is awesome…and not the Titan monster truck they wanted to give me at first – phew. But it’s not the 2011 Camero that I wanted, either…
  • I had a killer elliptical workout – I didn’t talk myself out of a workout even though it didn’t happen until after dinner and cranked out 3 hard miles in 33:45 on level 7 of 10.

Questions: What was the highlight of your yesterday? Do you like chicken salad?

Be well,

Share With Your Friends!


  1. August 23, 2011 / 7:07 am

    I’m glad yesterday was a good one!

    I’m not so much a chicken/tuna salad person, but my boss is a major creature of habit, and that’s all he eats for lunch every single day. Yeah… it’s weird.

  2. August 23, 2011 / 9:12 am

    I love chicken salad…a long as it doesn’t contain celery! Your recipe looks great.

  3. August 23, 2011 / 11:18 am

    I think I’ve had a chicken salad sandwich once in my life. It was at Tim Hortons and it was good. My mom never made stuff like that when I was younger because my dad has an issue with anything white (mayo, yogurt, cottage cheese, sour cream – all of it) and it just wasnt worth listening to him complain. ๐Ÿ™‚

  4. August 23, 2011 / 11:54 am

    I’m so with you – I’ve become so lazy with my cooking. The fewer ingredients, the better! I LOVE chicken salad!

  5. August 23, 2011 / 3:14 pm

    I love chicken salad! I do love that you did both mayo and greek yogurt. Great idea!!
    Glad to hear your patient is doing well. It is always so special to get positive feedback. It makes your job that much more rewarding. ๐Ÿ™‚

  6. August 23, 2011 / 5:23 pm

    HI Nicole, what a stellar day. That has to be so rewarding seeing transplant patients flourish!!! And YAY for the office opening! VERY happy for you! Hope the trend continues and today is a good day!!!

  7. August 23, 2011 / 7:14 pm

    Oh my gosh I love chicken salad ESPECIALLY when curry is involved. It’s been too long since I’ve made this. Great recipe and congrats on opening up shop!

  8. August 24, 2011 / 5:55 am

    Nicole, I have been a dialysis nurse since Aug. 1987 and I have to agree with you those transplants make for great days !
    I made your southwest turkeyburgers with the avocada drsg last night . It was wonderful . Plan to make the pnut butter pretzel balls today IF we dont have to deal with getting ready for a hurricane. thanks for ALL the great recipes and the great pictures that entice me to try the recipes.

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