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Fast ‘N Fresh Curried Chicken Salad Sandwich


Fast ‘N Fresh Curried Chicken Salad Sandwich

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!

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  • 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 Tablespoons matchstick-cut (or coarsely shredded) carrots
  • 3 Tablespoons thinly sliced celery
  • 3 Tablespoons toasted slivered almonds
  • 3 Tablespoons 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


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.