Curry Chicken Salad Summer Sandwitch
When was the last time you went on a picnic? I’d say my last time was almost year ago and quite impromptu - we were a bit rushed, famished after a LONG hike and due to it being covid-times, there were only take out options at most restaurants in town. We didn’t have a cute blanket or basket but a take out meal (albeit a delicious steak with rosemary butter, roasted potatoes, lightly dressed seasonal greens from Meat & Cheese Aspen) and a picnic table. Nonetheless it forced us to pause for a moment and enjoy the gorgeous Aspen scenery and summer breeze under the towering evergreens. We need more intentional picnics in our life don’t we?
Thinking about this day made me crave a re-do with a more picnic appropriate meal like chicken salad. One of my favorite chicken salad’s hails from my hometown at a little place called La India Tasting Room. They serve a delicious curry chicken salad on perfectly toasted bread so I thought I would give it a whirl but add some summery herbs and major crunch!
Serves 2
2-3 shredded and cooked chicken breast (If you have a stand mixer or hand mixer with a paddle attachment USE IT to shred the chicken - total gam changer)
2 thinly sliced celery stalks
1/4 finely chopped red onion or 1 shallot (if you want the red onion to have less bite, soak the chopped onion in water for at least 30 min)
1/4 cup chopped capers (or dill pickles are fine in their place)
2 tbsp good quality mayonnaise (I like Sir Kennsingtons)
2-3 tbsp curry powder
2-3 tbsp plain greek yogurt
2 tbsp chopped fresh dill
1/4 cup finely chopped basil or parsley
1/4 cup chopped marcona almonds
1 cup finely shredded butter lettuce
1 tbsp red wine vinegar
Salt and pepper to taste
Toasted bread of your choice (I used Dave’s Killer Bread - Thin Sliced Good Seed)
1 heirloom tomato thinly sliced
Method
About 30 min to 1 hour before, in a shallow bowl marinade 1 thinly sliced heirloom tomato in red wine vinegar (enough to cover the tomato slices) and sprinkly with flaky sea salt. Set aside.
Next combine the shredded chicken with the onions, celery, capers, herbs, curry powder and marcona almonds until well incorporated.
Gently fold in the greek yogurt and mayonnaise a tbsp at a time. Starting with 1 tbsp of greek yogurt then 1 tbsp of mayo, then continue. Note: What you want is a creamy consistency that makes everything stick together but is NOT watery / pools out of the chicken; this will create a soggy sandwich. So, take your time adding it gradually. If you find your chicken salad looks dry, add a little more greek yogurt. Add salt and pepper to taste. Set aside.
Toast your bread and toss the butter lettuce in red wine vinegar and salt and pepper to taste and set aside.
Assemble your sandwich with 1/3 cup or so of chicken salad, 1/2 cup shredded lettuce, and top it off with a red wine vinaigrette marinated heirloom tomato and enjoy!! Note: If not eating immediately, you can keep everything fresh until your picnic by storing the chicken salad, lettuce and tomato separately and assemble onsite.
