Stuffed Curried Chicken Salad Sandwiches Stuffed Curried Chicken Salad Sandwiches

Stuffed Curried Chicken Salad Sandwiches | Food styling by Michael Elliott | Prop styling by Madeleine Johari Image by: Angus Fergusson

Who needs a plate when your sammie is already stuffed and ready to go? These ones pack a surprisingly vibrant punch with big curry flavour and crunchy radishes.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In large bowl, toss together chicken, oil and salt. In cast-iron or heavy-bottomed skillet, cook chicken over medium-high heat, turning occasionally, until golden and juices run clear when pierced, 12 to 14 minutes. Let cool slightly; coarsely chop.

Meanwhile, in large bowl, combine green onions, three-quarters of the radishes, the celery, mayonnaise, yogurt, jalapeño peppers and curry powder. Add chicken; toss to combine. (Make-ahead: Cover and refrigerate for up to 12 hours.)

With sharp edge facing up, use tip of bread knife to hollow out each baguette half, leaving 1/4-inch thick border. Remove baguette centres and remaining crumbs. (Reserve for homemade bread crumbs.) Toast baguettes in 350°F oven until crusty, about 3 minutes.

Line each hollow with lettuce; fill with chicken salad. Garnish sandwiches with remaining radishes.

Tip from The Test Kitchen: If you're in the mood for seafood, simply substitute lobster meat for the chicken. 

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 1064 mg
  • Sugars 6 g
  • Protein 34 g
  • Calories 545
  • Total fat 21 g
  • Potassium 592 mg
  • Cholesterol 105 mg
  • Saturated fat 4 g
  • Total carbohydrate 54 g


  • Iron 36
  • Folate 69
  • Calcium 11
  • Vitamin A 14
  • Vitamin C 27
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Lunch & Dinner

Stuffed Curried Chicken Salad Sandwiches