How To Make Curried Chicken Sandwich
Level up your lunch meals by biting into this deliciously curried chicken sandwich! It’s tossed in hearty spices, and served with crisp veggies and almonds.
- 20whole black peppercorns
- 2bay leaves
- 2whole cloves
- 3lbsmedium chicken tenders
- ½cupspicy brown mustard,plus 2 tbsp
- 1¼tspcurry powder
- ¾tsplemon pepper
- 1challah loaf,or other rich egg bread
- 2medium tomatoes
- 1bagmesclun salad greens
- red grapes,and assorted berries, for garnish
In a large saucepan over high heat, combine the peppercorns, bay leaves, cloves, lemon, and 14 cups of water; cover and bring to a boil.
Add chicken and cook, uncovered, stirring occasionally, 7 to 10 minutes, or until cooked through; drain.
Once cool, quarter each tender crosswise.
In a large bowl, combine mustard, honey, curry powder, lemon pepper, and salt; stir in the chicken.
Cover and refrigerate at least 30 minutes or up to 1 day.
Butter both sides of bread slices. In a heated nonstick skillet over medium-high heat, cook the bread in batches for 3 to 5 minutes, or until browned, turning once.
Combine the carrots and almonds with chicken mixture.
Divide the chicken curry among 6 bread slices.
Top with tomatoes, mesculin, and remaining bread slices.
Serve with fruit, and enjoy!
- Calories: 1064.23kcal
- Fat: 52.66g
- Saturated Fat: 12.51g
- Trans Fat: 0.21g
- Monounsaturated Fat: 22.16g
- Polyunsaturated Fat: 10.40g
- Carbohydrates: 104.89g
- Fiber: 8.82g
- Sugar: 28.22g
- Protein: 45.76g
- Cholesterol: 147.53mg
- Sodium: 1579.85mg
- Calcium: 200.37mg
- Potassium: 957.45mg
- Iron: 6.69mg
- Vitamin A: 358.65µg
- Vitamin C: 14.88mg
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