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one seeded whole-grain sandwich cut into two halves on an ordinary plate with pale golden curried chicken salad containing small orange dried-apricot pieces and chopped pale cashews above dry green arugula, with no grapes, raisins, almond slices, pita, chips or garnish
Andre Lewis

Curried Chicken Salad

Warm the curry powder briefly in a little oil before mixing the dressing so its flavor spreads through the whole salad. Let that oil cool first. Poached chicken tenders stay in small pieces beside chopped dried apricot and cashews, with yogurt and mayonnaise providing enough dressing to hold them together. The apricot should be diced finely rather than left in chewy strips that pull out of the sandwich. Spread the cold salad over seeded bread with dry arugula, keeping the nuts inside the filling where they add crunch instead of scattering across the lunch container.
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Prep Time 1 hour 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb raw chicken breast tenders tough tendons removed
  • 3 cups water for poaching
  • 1/2 tsp fine salt
  • 1 tsp neutral oil
  • 1 1/2 tsp mild curry powder
  • 1/4 cup plain whole-milk Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tsp fresh lime juice
  • 1/3 cup dried apricots finely diced
  • 1/3 cup unsalted roasted cashews roughly chopped
  • 8 slices soft seeded whole-grain sandwich bread
  • 1 cup baby arugula washed and thoroughly dried

Method
 

  1. Bring poaching water and salt to a gentle simmer in a saucepan. Add chicken tenders, cover partly and poach for 8 to 12 minutes until the thickest centers reach 165°F.
  2. Drain chicken, cut into small pieces and spread in a shallow container. Refrigerate promptly for about 60 minutes until 40°F or colder; prep time includes chilling.
  3. Warm oil in a small skillet over low heat. Stir in curry powder for 30 seconds until fragrant, then transfer to a bowl and cool for 5 minutes.
  4. Whisk yogurt, mayonnaise and lime juice into the cooled curry oil. Fold in cold chicken, diced apricots and chopped cashews.
  5. Divide arugula among 4 bread slices and spread one-quarter of the salad over each. Close with remaining bread and cut in half.
  6. Serve cold or refrigerate at 40°F or below, packing with ice packs for transport.