Curried Chicken Salad Sandwich

A sandwich fit for a queen

A Curried Chicken Salad Sandwich is distinguished from a traditional Chicken Salad Sandwich by the addition of aromatic curry powder and such add-ins as fresh mango, apricots, raisins, carrots, and cashews. It can be served on many kinds of toasted bread, from sourdough or white to wheat or raisin walnut.

Curried chicken salad became the chicken salad par excellence when it graced the table of Queen Elizabeth’s coronation luncheon in 1953. The multitalented Constance Spry, who created the floral arrangements for the coronation, invented this elegant salad. (Her version was made with wine and apricot jam.) If you never receive an invitation to Buckingham Palace, you can still find this delicious sandwich at eateries ranging from posh restaurants to casual diners.

Even Dodger Stadium in Los Angeles introduced a low-fat curried chicken salad to its menu in 2009. Of course, you’ll have to bring your own bread.

Number of servings : 2 Sandwiches

Prep time:

Cooking time:

Type of meal : | Sandwiches | Sandwiches

Special diet :


2 cups cooked, shredded chicken breast (about 1⁄2 pound)
1/4 cup diced and peeled carrot
1/2 cup diced mild-flavored apple with skin, such as Fuji or Gala, sprinkled with lemon juice
1 small ripe mango, peeled and diced*
2 scallions, thinly sliced
1/4 cup coarsely chopped cashews
2 tablespoons raisins
1/4 cup mayonnaise
1⁄3 cup plain yogurt
1 teaspoon apple cider vinegar
1 teaspoon minced fresh ginger
2 teaspoons curry powder
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon salt
4 slices toasted bread of your choice, such as sourdough, whole wheat, white, or raisin walnut

*You can substitute 1/4 cup diced dried apricots for the mango, or add 1⁄2 cup halved seedless red grapes. Queen Elizabeth would approve.


  1. In a bowl, mix together chicken, carrot, apple, mango, scallions, cashews, and raisins. In a separate bowl, whisk together remaining salad ingredients until smooth and creamy.
  2. Pour dressing over chicken mixture, stirring until well coated. Refrigerate in an airtight container at least 2 to 3 hours before serving; it tastes best chilled.
  3. Place toasted bread on a clean work surface. Divide chicken salad evenly between 2 slices. Close sandwiches and cut each in half on the diagonal.

Makes 2

Excerpted from The Encyclopedia of Sandwiches by Susan Russo Copyright © 2011 by Susan Russo. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Nutritional information: