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

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.

Nutrition

Calories per serving:

416 kcal

Daily value:

21%

Servings:

8
  • Carbohydrate, by difference 43 g
  • Protein 31 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 1079 IU
  • Vitamin A, RAE 54 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin D 3 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 37 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 5 g
  • Aspartic acid 3 g
  • Betaine 4 mg
  • Caffeine 2 mg
  • Calcium, Ca 76 mg
  • Carotene, alpha 4 µg
  • Carotene, beta 449 µg
  • Cholesterol 95 mg
  • Choline, total 100 mg
  • Cryptoxanthin, beta 34 µg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 6 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 3 g
  • Folate, DFE 43 µg
  • Folate, food 30 µg
  • Folate, total 38 µg
  • Folic acid 8 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 3 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 114 µg
  • Lysine 3 g
  • Magnesium, Mg 49 mg
  • Methionine 1 g
  • Niacin 11 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 310 mg
  • Phytosterols 2 mg
  • Potassium, K 969 mg
  • Proanthocyanidin 4-6mers 1 mg
  • Proline 1 g
  • Quercetin 6 mg
  • Retinol 15 µg
  • Selenium, Se 37 µg
  • Serine 1 g
  • Sodium, Na 844 mg
  • Sugars, total 16 g
  • Theobromine 59 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 190 g
  • Zinc, Zn 1 mg
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