Curried Chicken Salad With Slow-Roasted Tomatoes

Name: Curried Chicken Salad With Slow-Roasted Tomatoes
Total time: 45 min
Yield: 4 sandwiches
Ingredients: 2 chicken breasts, whole or halved, with bone; Salt and freshly ground pepper to taste; 2 teaspoons vegetable oil; 1/2 cup diced celery; 1/2 cup diced onion; 1 teaspoon grated fresh ginger; 1 teaspoon Madras curry; 1/2 teaspoon turmeric; 1/4 cup chicken stock or canned broth; 3 tablespoons mayonnaise; 3 tablespoons plain low-fat yogurt; 8 slices good-quality raisin-walnut bread; 8 arugula leaves; Slow-roasted tomatoes (see recipe)

Recipe from Sandbox

Adapted by Eric Asimov

Total Time: 45 minutes
Rating: 4(104)
Comments: Read comments

Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time. “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past. This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite. —Eric Asimov

Featured in: The Hottest Lunch In New York: The Sandwich

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 sandwiches

2chicken breasts, whole or halved, with bone
Salt and freshly ground pepper to taste
2teaspoons vegetable oil
½cup diced celery
½cup diced onion
1teaspoon grated fresh ginger
1teaspoon Madras curry
½teaspoon turmeric
¼cup chicken stock or canned broth
3tablespoons mayonnaise
3tablespoons plain low-fat yogurt
8slices good-quality raisin-walnut bread
8arugula leaves
Slow-roasted tomatoes (see recipe)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat oven to 400 degrees. Season chicken with salt and pepper, and place on a baking sheet. Roast until juices run clear when chicken is pierced, 25 to 30 minutes. Set aside to cool.
Step 2
In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger. Saute, stirring, until onions are softened and transparent, about 5 minutes. Add the curry powder and turmeric, and cook for 2 minutes. Remove chicken from bone, and cut into thin strips. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
Step 3
Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
Step 4
To assemble sandwiches: Place a slice of bread on each of 4 plates. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves. Cover with a slice of bread, and cut in half. Serve immediately.

Ratings

4 out of 5

104 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Caroline7 years ago

I just made this today with only a few small changes:

I left the celery raw instead of cooking it with the onions. I added the raw celery when I mixed in the yogurt to add some crunch to the texture.

I also omitted the mayo, and used a bit more grated ginger and spice than called for, and instead of vegetable oil I used ghee for the sautee.

Lastly, I added a mix of raisins and currants and raw cashew pieces at the end!

Great recipe, and great method of cooking the chicken for the salad.

nemanson5 years ago

I upped the spices as the flavor was a little underwhelming, although it did taste a lot better as it sat. Also added chopped grapes.

Kathy5 years ago

Needs sweetness - a mango a little chutney goes a long way. I also added raisins, sunflower seeds, and parsley. I left the celery raw for some crunch.

MeBoat2 years ago

This recipe goes in my “again” folder. I made a few small changes: used leftover rotisserie chicken; added raisins; did not cook celery; added chili powder; omitted tomatoes (I bet they are delicious but was making in a hurry).

Sophie2 years ago

Loved this! I did make a few changes. I poached the chicken in my Instant Pot and shredded by hand. I used one carrot instead of celery. I added a handful of golden raisins and about five chopped scallions (green parts only). Definitely gets better after sitting in the fridge overnight! Will be making again.

mhassett3 years ago

Made this w/ rotisserie chicken. Didn't have raw veggies so used TJ's frozen ginger & garlic cubes, celery seed, sauteed in local-to-me Georgia peanut oil, turmeric, curry powder. Had open 1/3 can of coconut milk so cooked that & water (should have omitted water bc coconut milk) down w/ better than bouillon chicken. When liquid was mostly cooked off, put into fridge to cool cause i wanted my sandwich quick :) Cut some pickled okra for crunch, piled onto sourdough w/cilantro & lettuce. Yum!!!

Private comments are only visible to you.