Curry chicken salad sandwich

Makes two small lunch servings, or one large.

• 4.2 oz. cooked chicken (chilled and chopped)
• celery
• red onion
• 1 tsp. mango chutney
• 1 tbsp. mayonnaise
• curry powder
• salt
• freshly ground pepper

This is a variation of Curried veggie chicken salad croissant made with regular chicken.

I used a package of boneless skinless chicken leg and thigh parts and cooked in the sous vide for 30 minutes at 160°F, cooled, chopped, seasoned with salt and pepper, then refrigerated for later.

Chopped celery and onion.

It's good with about 1 tsp. mango chutney to give a little extra flavor. It can be omitted. I used spicy Madras curry powder.

I made it into two servings.

Served on whole wheat bread as a half sandwich, with a side salad with ranch dressing.