Curried Chicken Salad on Pumpernickel

Curried Chicken Salad on Pumpernickel
Staff Writer

Emeril Lagasse

Perfectly sweet and savory, this moist sandwich is delectable — and just as suitable for a business luncheon as it would be for a bridal shower. Next time you’re the host, this is an easy make-ahead choice. And it is as attractive as it is delicious.

Click here to see 10 Classic Summer Sandwich Recipes

8
Servings
468
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4  Pounds  boneless, skinless chicken breasts
  • 2 1/2  Cups  chicken stock, or packaged low-sodium chicken broth
  • 1/2  Cup  dry white wine
  • sprigs cilantro, plus 2 tablespoons finely chopped
  • 1/4  Cup  freshly squeezed lemon juice
  • cloves garlic, smashed
  • 1  Teaspoon  black peppercorns
  • 1 1/2  Teaspoon  salt, plus more for seasonings
  • green onions, 2 smashed and 2 finely chopped
  • ribs celery, finely chopped
  • 1  Cup  mayonnaise
  • 1  Tablespoon  curry powder
  • 1/4  Teaspoon  cayenne pepper
  • 1/4  Cup  golden raisins
  • 2  Tablespoons  dried currants
  • 16  slices dark pumpernickel bread
  • 1  Cup  chutney, or to taste
  • Freshly ground black pepper, for seasoning
  • 3  Ounces  baby spinach leaves

Directions

Combine the chicken, stock, wine, cilantro sprigs, 2 tablespoons of the lemon juice, garlic, peppercorns, 1 teaspoon salt, and smashed green onions in a medium saucepan, and bring to a gentle boil. Reduce the heat to a bare simmer and cook for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Then remove the chicken from the liquid and set it aside until completely cool. Strain the poaching liquid and reserve it for another purpose if desired. Discard the solids.

Cut the chicken into a small dice. In a large bowl, combine the chicken, chopped cilantro, remaining 2 tablespoons lemon juice, remaining teaspoon salt, chopped green onions, celery, mayonnaise, curry powder, cayenne, golden raisins, and currants, and stir to blend well. Taste, and adjust the seasoning if necessary. Chill the chicken salad, covered, for at least 2 hours and up to several days in advance.

To assemble the sandwich: Spread one side of each piece of bread with about 1 tablespoon of the chutney. Place a scoop of the chicken salad onto each of 8 slices. Season lightly with salt and pepper. Divide the spinach among the sandwiches, and top with the remaining 8 slices of bread. Halve the sandwiches and serve immediately, or wrap them in plastic wrap and store them up to overnight, refrigerated, until ready to serve.

Nutritional Facts

Total Fat
15g
21%
Sugar
16g
18%
Saturated Fat
7g
29%
Cholesterol
149mg
50%
Carbohydrate, by difference
43g
33%
Protein
43g
93%
Vitamin A, RAE
17µg
2%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
75mg
8%
Choline, total
141mg
33%
Fiber, total dietary
3g
12%
Folate, total
29µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
56mg
18%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
377mg
54%
Selenium, Se
58µg
100%
Sodium, Na
901mg
60%
Water
178g
7%
Zinc, Zn
1mg
13%

Chicken Salad Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Salad Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Chicken Salad Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken.