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Curried Chicken Salad Sandwiches Recipe

Curried Chicken Salad Sandwiches Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 2 cups cubed cooked chicken breast
  • 3/4 cup chopped apple
  • 3/4 cup dried cranberries
  • 3/4 cup mayonnaise
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped celery
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped green onion
  • 1 teaspoon curry powder
  • 6 lettuce leaves
  • 6 croissants, split


  • 1. In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture. Yield: 6 servings.

Nutritional Facts

1 each: 625 calories, 41g fat (10g saturated fat), 84mg cholesterol, 614mg sodium, 43g carbohydrate (14g sugars, 4g fiber), 21g protein

Reviews for Curried Chicken Salad Sandwiches

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Reviewed Jan. 19, 2016

"I love all the flavors in this chicken, spicy, and sweet. I like to use multigrain crackers to scoop it up!"

Reviewed May. 29, 2014

"I've made this numerous times. It doesn't have a "pretty" color because of the curry, but the taste is phenomenal. Great mix of textures and flavors; the recipe is perfect as given."

Reviewed May. 20, 2013

"Very good. I'd add more curry next time though..."

Reviewed Jan. 27, 2012

"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 Dec. 2, 2011

"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 Feb. 21, 2011

"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 Aug. 31, 2010

"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 Jun. 10, 2010

"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 Jun. 4, 2010

"Great recipe. The curry adds some great flavor. It's also great without the curry."

Reviewed May. 11, 2010

"I served the sandwiches to my church circle and they all really enjoyed them"

Reviewed May. 3, 2010

"I served this at a brunch and everyone loved it. It was so good on soft croissants."

Reviewed Jul. 2, 2009

"ABSOLUTELY DELICIOUS RECIPE! I used light mayo because I almost passed out when I saw the fat content on this recipe."

Reviewed Mar. 17, 2009

"I really love curry so I added a little more to taste. All in all, it's a great alternative to the usual chicked salad, and a great way to use up left over chicken."

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