Fast 'N Fresh Curried Chicken Salad Sandwich

4 from 1 ratings

This easy chicken salad sandwich recipe is the Grand Prize Winner of Arnold Bread’s first-ever “America’s Better Sandwich” Contest. Mary Hawkes of Prescott, Arizona will be awarded $25,000 for the creation of her recipe: Fast ‘N’ Fresh Curried Chicken Salad Sandwich. Mary’s recipe beat out over a thousand other recipes and was the top choice among 12 finalists! Click Here to See More Sandwich Recipes

Servings

servings

Ingredients

⅓ cup nonfat plain greek yogurt
1½ tablespoon apricot jam
1 tablespoon nonfat mayonnaise
½ teaspoon curry powder
⅛ teaspoon sea salt
¾ cup chopped cooked chicken breasts
¼ cup quartered seedless green grapes
3 tablespoon matchstick-cut (or coarsely shredded) carrots
3 tablespoon thinly sliced celery
3 tablespoon toasted slivered almonds
3 tablespoon golden raisins
4 slices whole-wheat bread, such as arnold, brownberry, or oroweat whole grains
½ medium apple, thinly sliced
½ cup packed fresh baby spinach leaves

Directions

Combine the yogurt, jam, mayonnaise, curry, and salt in a medium bowl; mix well. Remove and reserve 2 tablespoons of the yogurt mixture.
Add the chicken, grapes, carrots, celery, almonds, and raisins to the yogurt mixture in bowl; mix well.
To assemble the sandwiches, place 2 slices of the bread on a flat surface. Divide the chicken salad on each, spreading evenly. Top evenly with apple slices and spinach. Spread the reserved yogurt on one side of each of the 2 remaining slices of bread; place on top, yogurt-side in. Cut each in half and serve.