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This sandwich is perfect to serve when you want to “show off” a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld.
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Nutritional Facts 1 serving (1 each) equals 625 calories, 41 g fat (10 g saturated fat), 84 mg cholesterol, 614 mg sodium, 43 g carbohydrate, 4 g fiber, 21 g protein.
Originally published as Curried Chicken Salad Sandwiches in Country Woman July/August 2005, p31
New Use for Ice Cream ConesHave picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 20, 2013 by melanielauree
Very good. I'd add more curry next time though...
Reviewed on Jan. 27, 2012 by ekatiakarpova
It was good. I added less lemon juice because I was afraid to make it savory. Also I added little bit salt. The sandwich will be better if the chicken mixture will be in the refrigerator little bit then the flavory will be mix better and it is tasty when chicken will be not warm in the sandwich.
Reviewed on Dec. 02, 2011 by levithecat
I made this for a woman's church potluck. The group was pleased and ate it up. I used canned chicken and also eased up on the amount of celery as the other reviews suggested. Keeper recipe.
Reviewed on Feb. 21, 2011 by KPeralta
Made with canned chicken, still received tons of compliments but fresh cooked chicken probably would have tasted a little better. Super fast to fix
Reviewed on Aug. 31, 2010 by brnelson
Quick and easy MmmMmm meal! I love the combination of cranberries and walnuts in this recipe; I used Craisins and it turned out scrumptious! Will definately be making again and again :)
Reviewed on Jun. 10, 2010 by beenthere3
This is absolutely wonderful! I might lighten up on the curry a little but probably not. Light mayonnaise works well. I've also used the cran-raisins instead of golden raisins and my choice for nuts is pecans. I've also used onion powder rather than green onions but prefer the actual onions. It's a pleasure to make and to eat....and to share!
Reviewed on Jun. 04, 2010 by marywargo
Great recipe. The curry adds some great flavor. It's also great without the curry.
Reviewed on May. 11, 2010 by shirley larson
I served the sandwiches to my church circle and they all really enjoyed them
Reviewed on May. 03, 2010 by Ashaline
I served this at a brunch and everyone loved it. It was so good on soft croissants.
Reviewed on Jul. 02, 2009 by akglmu
ABSOLUTELY DELICIOUS RECIPE! I used light mayo because I almost passed out when I saw the fat content on this recipe.
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