Dorina's Curried Chicken Salad Sandwiches

I recently checked a cookbook out of the library called Raising the Salad Bar by Catherine Walthers. It's a whole book of inventive salads - and not just leafy greens with stuff added on top but also creative pasta salads, chicken salads and even whole grain salads. It's a great find for foodies like me who love to shop at local farmer's markets and incorporate lots of fresh veggies in everyday fare. I was especially drawn to the Curried Chicken Salad recipe but since I didn't have half the ingredients at home I decided to make up my own. This can be used for traditional sandwiches or put in wonton cups or small crostini toasts for a fancy appetizer. This salad is not spicy hot but is very flavorful.

4 boneless chicken breasts
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon lemon pepper
2 teaspoons curry powder (I use the Frontier Indian Curry powder, which is a salt-free, all-natural blend)
1 small zucchini, finely chopped (about 1 cup)
2 tablespoons scallions, chopped
2 tablespoons parsley, minced
1/4 cup dried craberries
1/2 cup pecans, coarsely chopped
1 1/2 cups mayonnaise

1. Sprinkle chicken breasts with salt and pepper. Boil in 1 cup water for approximately 20 minutes until cooked through. Set aside to cool.
2. In a large bowl, combine all the other ingredients and blend.
3. Finely chop the chicken and add in with vegetable mixture.
4. Spread chicken salad on bread for sandwiches.


VM Family said...

Yum! Gonna have to try this one some time this week. I actually have all those ingredients on hand and am DESPERATE to find ways to use up our garden's zucchini!

Linda said...


Make chocholate zucchini cake with your zucchini. It's fantastic. There are lots of recipes online. Just google it.

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