Curried Chicken Salad Sandwich with Mango Chutney

A flavorful and slightly sweet chicken salad with curry powder, mango chutney, and crisp celery, served on your choice of bread.

Prep Time

15 minutes

Total Time

45 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.91/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack•Salad•Bread

Cuisine:

Indian

Main Ingredient:

Chicken

Mood:

Healthy

Ingredients

Servings

1.5lbsBoneless, skinless chicken breasts(Can substitute with leftover cooked chicken)

£6.75

4cupsWater or Chicken Broth(For cooking the chicken)

£0.60

2stalksCelery(Finely chopped)

£0.40

0.5cupMango Chutney(Store-bought or homemade)

£1.25

0.5cupMayonnaise(Adjust to taste)

£0.75

1.5tspCurry Powder(Adjust to taste)

£0.15

0.5tspSalt(To taste)

£0.01

0.3tspBlack Pepper(To taste)

£0.02

As needed Lettuce leaves(For serving)

£0.50

8slicesWhole Wheat or Sourdough Bread(Your choice)

£1.20

Total Cost

£11.63

£2.91 per serving

Instructions

1.
Place chicken breasts in a large pot and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds.
2.
Alternatively, use an Instant Pot: Place chicken and water/broth in the Instant Pot. Cook on high pressure for 10 minutes, then natural pressure release for 10 minutes before manually releasing any remaining pressure.
3.
Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks.
4.
In a large mixing bowl, combine the shredded chicken, chopped celery, mango chutney, mayonnaise, curry powder, salt, and pepper. Mix well until everything is evenly distributed.
5.
Taste and adjust seasonings as needed.
6.
To assemble the sandwiches, spread a layer of lettuce leaves on each slice of bread. Top with a generous amount of curried chicken salad and cover with another slice of bread.
7.
Serve immediately or refrigerate for later.

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My Notes

Nutrition Information

Nutrition per serving (250g)

620 kcal / 2594 kJ

Carbs

48g

18% of RDA

Fat

25g

36% of RDA

Protein

52g

104% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

18 g

20% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili to the chicken salad.

If you don't have mango chutney, you can use a tablespoon of apricot jam with a pinch of garam masala.

You can add other ingredients to your chicken salad, such as chopped almonds, raisins, or green onions.

For a lighter version, use Greek yogurt instead of mayonnaise or a combination of both.

To avoid soggy sandwiches, consider lightly toasting the bread before adding the chicken salad.

Cooking Equipment

Large pot or Instant Pot

Mixing bowl

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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