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Curry chicken salad sandwich

Makes two small lunch servings, or one large.

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.

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