Chicken Curry Salad Sandwiches

Spicy curried chicken, complimentary crunch with a sweet kick from the cranberries. A beautiful balance of flavors make this a favorite chicken salad sandwich.

If you have never tasted Chicken Curry Salad Sandwiches, now is the time. This is a gastronomic experience you don’t want to miss!

An easy quick combination of chicken, and the other requisites; celery, onions and mayo. The surprising contrasts of flavors comes as an epicurean revelation with the addition of the Indian/British creation, Curry Powder, a bit of a sweet fruity pop from the dried cranberries and Major Grey’s Chutney (more). And don’t forget the almonds! Major Grey's Chutney is a type of chutney, reputedly created by a 19th-century British Army officer of the same name who, though likely apocryphal, presumably lived in British India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract (occasionally), sweetening, and spices.

It has been described as a mild chutney compared to others that have a spicier flavor profile. In 1982, Major Grey's Chutney was described as being the most popular type of chutney used in the United States.

These sandwiches evoke memories of a raucous family bridal shower where I first ate them, sandwiched in croissants, which was wonderful. Can you imagine a fresh French croissant, the authentic unavailable in the the U.S. with a few exceptions. Yes, I have a pet peeve with U.S. croissants wrapped in plastic film which destroys their characteristic lamination of distinct crunchy layers . Croissants should never be wrapped in plastic but left out and should be eaten on the day they are baked, particularly when you make your own. (Another blog for another day!)

Foccacia to the rescue, purchased in a paper bag, great choice of an airy, structured bread with a bit of a chew and crunch to the crust.

Chicken Curry Salad Sandwiches

2 cups shredded or cubed cooked chicken

1 cup mayonnaise

1 1/2 tablespoons wine vinegar

1/4 cup chutney (Major Grey’s recommended)

3 tablespoons curry powder

1 cup celery diced (2 ribs)

1/4 cup diced scallions (white & green parts)

1/4 cup minced red onion

1/2 cup dried cranberries

1 cup chopped pecans or almonds

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon coarsely ground black pepper

1 loaf ciabatta or focaccia bread (or 8 rolls)

-In a large mixing bowl, combine mayonnaise, vinegar, chutney, celery, onions, cranberries and nuts. Stir in salt, garlic powder and black pepper. Add chicken and nuts and stir until combined. Cover and chill in the refrigerator for about an hour. Stir salad again before using.

-Cut loaf into 8 sandwich portions and split in half horizontally. Fill bread with generous amounts of chicken salad and serve. (If sandwiches are large, place a toothpick through to hold them together.) Makes 8 sandwiches.

Fill bread generously with the chilled chicken salad and serve.

PERSNICKETY NOTES:

**Rotisserie chicken or packages of cooked chicken pieces work beautifully in this chicken salad. However, if you want to cook your own chicken, using chicken breasts, try the following:

Trim the breasts of cartilage and fat. Flatten breasts with a mallet or the bottom of a heavy pot until each breast is basically uniform in thickness. Heat 1 - 2 tablespoons oil in a cast iron skillet over medium-high heat until shimmering. Salt and pepper the chicken breasts then place in hot skillet in a single layer. Cook for 1 minute on each side. Turn the skillet to low and cover with a tight-fitting lid. Let cook over low for 10 minutes, covered. Pull off the heat and let chicken sit in the covered skillet 10 minutes longer. Remove from skillet and shred or cut chicken into chunks for the salad. (This is a great method for cooking tender boneless chicken breasts.)

**1/3 cup of slivered water chestnuts are another nice addition to this salad.

**If preferred, golden sultana raisins or diced green apple are nice in place of the cranberries (though I like the cranberries best!)

**The open, airy yet chewy texture of focaccia or ciabatta are a delicious compliment to these scrumptious sandwiches.