Description
These Curried Chicken Salad Sandwiches with Naan combine tender, spiced chicken salad with the warm, slightly crispy texture of toasted tandoori naan. The salad is bursting with flavors from curry powder, turmeric, honey, and a hint of cayenne, balanced by the crunch of roasted cashews and the sweetness of golden raisins. Quick to prepare, this recipe makes a perfect flavorful lunch or light dinner.
Ingredients
Scale
Curried Chicken Salad
- 1/2 cup mayonnaise
- 1 tablespoon honey
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon cayenne pepper (or to taste)
- 2 cups cooked and chopped chicken (rotisserie works great!)
- 1/4 cup roasted cashews (roughly chopped)
- 1/4 cup golden raisins
- 1/4 cup green onion (chopped)
- 2 tablespoons fresh cilantro (chopped)
- Salt and pepper to taste
Sandwich Assembly
- 2 pieces tandoori naan (toasted)
- Chopped greens: romaine, green leaf, red leaf, arugula, or preferred greens
Instructions
- Prepare the Curried Chicken Salad: In a medium bowl, combine the mayonnaise, honey, curry powder, turmeric powder, and cayenne pepper. Mix thoroughly until well incorporated. Add the cooked and chopped chicken, roasted cashews, golden raisins, chopped green onions, and fresh cilantro. Stir all ingredients together until evenly coated. Season with salt and pepper to taste.
- Toast the Naan Bread: Cut each piece of tandoori naan into quarters. Use two pieces to make one sandwich. Toast the naan pieces until they are warm and slightly crisp on the edges, either using a toaster oven, skillet, or oven.
- Assemble the Sandwiches: Lay a layer of chopped greens on one toasted naan piece. Spoon a generous amount of the curried chicken salad over the greens. Top with the other piece of toasted naan to complete the sandwich. Repeat to make four sandwiches total.
Notes
- Rotisserie chicken is ideal for quick prep but any fully cooked chicken works well.
- Adjust cayenne pepper to control the spice level according to your preference.
- Toasted naan can be warmed in a skillet, oven, or toaster oven for best results.
- Use fresh, crunchy greens like romaine or arugula for extra texture.
- For a lighter version, use low-fat mayonnaise or Greek yogurt as a substitute.
