Tropical Curried Chicken Salad on Baguette

Serves: 4

This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM!

Ingredients:

3 cups of grilled boneless chicken breasts, shredded (about 4 chicken breasts. Grilling the chicken just adds more flavor.)
1/2 cup raisins
16 oz pineapple tidbits
1/2 cup mayonnaise
3 Tbsp mango chutney
1 Tbsp curry powder
2 lemons, juiced
salt
pepper

1 head red boston lettuce
1-2 rustic baguette – depending on your appetite!
(a rustic baguette is wider than a traditional baguette – holds more filling)

Method:

1. In a large bowl, combine chicken with raisins and pineapple.

2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice.

3. Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it’s great to let flavors meld for an hour in the refrigerator.

4. Slice baguette(s) in half long-ways and brush the inside with olive oil. Spread open and grill the inside over medium heat until just toasted.

5. Lay lettuce leaves on the bottom of the baguette. Spoon the chicken salad on top of it. Shut the lid, slice into individual sandwiches, and serve!

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This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM!Tropical Curried Chicken Salad on Baguette
Servings Prep Time
4people 15minutes
Cook Time
5minutes
Servings Prep Time
4people 15minutes
Cook Time
5minutes
Ingredients
Instructions
  1. In a large bowl, combine chicken with raisins and pineapple.
  2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice.
  3. Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it's great to let flavors meld for an hour in the refrigerator.
  4. Slice baguette(s) in half long-ways and brush the inside with olive oil. Spread open and grill the inside over medium heat until just toasted.
  5. Lay lettuce leaves on the bottom of the baguette. Spoon the chicken salad on top of it. Shut the lid, slice into individual sandwiches and serve!
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

8 Comments

  1. Mmm, I made something similar before, a curried chicken sandwich before, but that one had craisins and walnuts. This one also looks very delicious, I like the addition of pineapple, and oh…baguette.

  2. Brian S. says

    I’ve been happily eating delicious Afghan pilao (from your recipe) for 3 days now and maybe it’s time to move on to Antiguan chicken. Can this be eaten as a salad sans baguette?

    • Glad you enjoyed the Kabeli!!

      You could put this on some lettuce and chow down. I would recommend the grilled baguette though… mmmm!

      Good luck with which ever you decide :)

  3. Kirsty says

    I’m making this on Saturday and you have no idea how excited I am!!! Aaaaand I’m using your Baguette recipe :D
    Saturday can’t come fast enough.

  4. Another HUGE success on the Global table adventure. I think grilling the chicken and the baguette really makes this one perfect. The family absolutely loved it. We had a heated debated as to whether it tasted more Antiguan or Barbudan though. :)

    Thanks again Sasha for the great recipe!

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