Curry Chicken Salad Sandwiches

Curry Chicken Salad Sandwiches

4.1 of 5 (91)
member ratings
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


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


    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


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.


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.

Member Ratings For This Recipe

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    Very Good
    31 of 32 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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    12 of 13 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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    8 of 8 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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    6 of 19 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
    4 of 6 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