Curried Chicken Salad Sandwich with Almonds and Raisins
Melissa
ingredients
- 3 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
- Salt and freshly ground black pepper
- 1/2 cup mayonnaise, plus extra, if you like, for spreading
- 1 teaspoon curry powder
- 1/2 lemon, juiced
- 1/4 cup chopped, blanched almonds, toasted
- 1/4 cup raisins
- A handful fresh basil leaves, torn
- 8 slices good-quality, dense white bread such as Tuscan
directions
- 1
Preheat the oven to 400 degrees F.
- 2
Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
- 3
Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
- 4
Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.
Source: Melissa
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