Curried Chicken Salad Sandwiches Recipe
Curried Chicken Salad Sandwiches Recipe photo by Taste of Home
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Curried Chicken Salad Sandwiches Recipe

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

Nutritional Facts

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


  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.
Originally published as Curried Chicken Salad Sandwiches in Country Woman July/August 2005, p31

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ebramkamp User ID: 702841 251969
Reviewed Jul. 28, 2016

"These have a nice curry flavor. I did add a pinch of sea salt as some reviews suggested plus allowed the flavors to marry a bit in the refrigerator before eating. I also eliminated the bread and made wraps using the lettuce."

manaya31 User ID: 8889000 250135
Reviewed Jul. 5, 2016

"This recipe was amazing. I was out of plain mayo but had an avocado based mayo in a chipotle flavor so I left out the curry (though we love curry) to not overwhelm the dish with chipotle and curry and it was so amazing. Spicy, sweet but savory at the same time. I don't eat poultry or meat just fish but by the time I was done making this for my family I had to try some. Definitely recommend."

rllewis7 User ID: 7124309 242099
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!"

glitterchatter User ID: 2651232 58645
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."

melanielauree User ID: 7267848 58644
Reviewed May. 20, 2013

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

ekatiakarpova User ID: 6312133 140600
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."

levithecat User ID: 1811013 74597
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."

KPeralta User ID: 5188496 145998
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"

brnelson User ID: 5385069 64937
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 :)"

beenthere3 User ID: 1214420 118296
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!"

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