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4.2 of 5 (69)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.6
  • Total Fat: 8.8 g
  • Cholesterol: 42.6 mg
  • Sodium: 263.0 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 15.5 g

View full nutritional breakdown of Curry Chicken Salad Sandwiches calories by ingredient
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Curry Chicken Salad Sandwiches

Submitted by: CHEF_MEG
Curry Chicken Salad Sandwiches

Introduction

This light recipe is great for lunch, supper, or both. It serves eight, so cook once and eat twice! This light recipe is great for lunch, supper, or both. It serves eight, so cook once and eat twice!
Number of Servings: 8

Ingredients

    Sauce:
    1/2 cup onions, diced
    1 teaspoon ginger
    2 cloves garlic
    1 teaspoon curry powder
    1 teaspoon cumin
    1 lime, cut in half (reserve one half for deglazing pan)

    2 teaspoons vegetable oil
    1/2 cup onion, sliced
    16 ounces extra lean ground chicken
    2 tablespoons low-fat plain yogurt
    2 tablespoons water
    1 1/2 cups frozen peas
    4 green onions, greens and whites sliced
    2 tablespoons cilantro, chopped
    2 tablespoons low-salt roasted peanuts, chopped
    4 whole-wheat pitas, cut in half, or 8 slices whole-wheat bread
    4 cups dark greens or lettuce, chopped

Tips

I love this recipe because I can serve it to my family for dinner and have plenty of leftovers for lunches. It's spicy without any heat, so it's a great intro to new flavors for those with mild palates.

Save time by using jarred fresh garlic and ginger. Read the jar for information on how much to use versus fresh.


Directions

Place all the sauce ingredients into a food processor or blender. Puree until a thick paste forms.

Place a large saute pan over moderate heat, add the oil, and, once the oil is hot, add the sliced onions. Saute for about five minutes, stirring often, until the onions start to turn light brown. Add the sauce to the pan and cook until the bottom of the pan starts to turn brown. Squeeze the remaining half of the lime into pan, and scrape up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken to the pan and cook until the interior of the chicken reaches 180 degrees Fahrenheit, about 10 minutes.

Add the yogurt, water, peas and onions to the pan. Stir and cook for two minutes. Remove from heat, and garnish with cilantro and nuts.

Fill each pita with 1/2 cup of greens and a 1/2 cup of the meat and vegetable mixture. (Or place between two slices of bread.)

Makes 8 sandwiches.






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Member Ratings For This Recipe


  • Very Good
    30 of 31 people found this review helpful
    1) Used lean ground turkey instead of chicken.
    2) Used 'petits pois.'
    3) Used unsalted cashews in place of peanuts.
    4) Used Savoy cabbage for the greens.
    We loved it, will make it again, might up the heat a tad as we like 'extra spicy'! - 1/19/11

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  • Incredible!
    11 of 12 people found this review helpful
    I made these with black beans instead of chicken and it was delicious! Will definitely add this to the regular meal rotation! - 7/9/11

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  • Incredible!
    6 of 6 people found this review helpful
    The curry paste is flavorful and delicious. I really think that the lime juice pulls this recipe together and makes it work spectacularly. You can definitely modify it to your taste, as far as what meats, nuts and veggies you add (or not). - 4/29/11

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  • Incredible!
    4 of 17 people found this review helpful
    I want to use diced chicken, cooked. I can use it from the package already made or I can cook some boneless skinless breasts. - 2/20/11

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  • Very Good
    3 of 4 people found this review helpful
    I made it with ground turkey and added salt and pepper. I put on some catsup to add a little extra flavor. It all felt very healthy. - 3/28/11

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  • Good
    3 of 3 people found this review helpful
    Liked it alot and would definitely make again. However, the only think I would change is maybe using a high fiber tortilla or a high fiber pita. I was able to find groud chicken breast @ Whole Foods for a reasonable price :). Good!! - 2/22/11

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  • 2 of 8 people found this review helpful
    Please clarify. For the sauce it calls for one-half lime. Do you put the entire half, skin pulp, flesh, and juice into the food processor, or do you just use the juice as you do further down in the recipe when you cook the filling? Seems like it would be very tart and perhaps bitter as written. - 2/18/11

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  • O.K.
    2 of 5 people found this review helpful
    Hmmm.. I needed to tweak this, a lot, before serving. Similar to Kasycoff's remarks above! - 2/18/11

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  • 2 of 3 people found this review helpful
    This is a delectable recipe, I added extra spice, so filling and easy enough to prepare - 2/2/11

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  • 1 of 1 people found this review helpful
    I make a similar recipe to this, and it is so much quicker. Use chicken, raisons crushed pineapple, curry powder and a little mayo. Yum yum. - 3/27/13

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  • Incredible!
    1 of 1 people found this review helpful
    I pre cooked the chicken, as I had a package of thighs in the freezer. I chopped up the cooked chicken and mixed with the rest of the items. I added sliced celery and shredded carrots instead of peas. I omitted the cilantro. Yum! - 3/27/13

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  • Very Good
    1 of 1 people found this review helpful
    I was unfortunately out of cilantro, and had to use mixed veggies instead of peas (What? I ALWAYS have frozen peas on hand!), but this recipe was still a winner and will definitely be added to my list of favorites. Thanks, Chef Meg! :) - 7/28/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was great. I used leftover rotissiere chicken and added a little extra curry powder - 5/11/12

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  • 1 of 1 people found this review helpful
    I'm going to try this with tofu. I've been reading books on how meat is produced as part of Meatless March and I'm not sure I'll ever want to go back. More vegan recipes, please, Chef Meg! - 3/26/12

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  • 1 of 1 people found this review helpful
    This recipe sounds so good, would put on romaine leaf! - 3/26/12

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  • 1 of 3 people found this review helpful
    I think Kacycoff's recipe sounds more to my teasting. - 2/18/11

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  • out of this world! - 7/25/13

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  • YUMMmmmmm! This sounds awesome. Will definitely make this soon - 6/6/13

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  • I tasted horrible. - 5/8/13

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  • Delicious! I served it over salad instead of a sandwich :-) - 4/11/13

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  • I switched out the cilantro for basil and used almonds since I didn't have anything else in the house. I loved the curry in this recipe and will make it again. - 3/26/13

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  • My mouth is watering - have to try this! - 3/26/13

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  • I used extra virgin coconut oil, mixed veggies (organic corn/pea/carrot/green bean blend), & sour cream; omitted the nuts, green onions, cilantro, pitas, & lettuce; added a tsp of organic chicken soup base; and served it over brown rice w/ a side of evco roasted broccoli. My toddler LOVED it. - 2/7/13

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  • I made this earlier today and it was great! I made it a bit different, though. I left out the peanuts, cilantro, and peas. I also cooked the chicken first, and then added the sauce (which I premixed all of in a bowl). It was super easy that way. Definitely a keeper! - 1/27/13

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  • Great! I needed to add a bit of salt - 8/6/12

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