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.

2024-12-19

It's also good with added arugula!

2025-04-20

This time I started with 11.1 oz. of boneless skinless chicken thighs (previously frozen). Interestingly, the finished meat was 75% of the original before cooking weight, presumably because of the rendering out of the fat and liquid, which I discarded.

Dice the chicken. Season with salt, pepper, and garlic powder.

Cook in the sous vide at 160°F for 45 minutes.

Chill in an ice water bath.

Made 4 servings of 2.1 oz; vacuum sealed and froze 3 and kept one for curry chicken salad.

Full prep for lunch.