This egg-less twist on chicken salad is anything but boring. Use left-over chicken and make sandwiches that will be more exciting than the original meal. This is a highly adaptable recipe so as long as you get the sauce right, you can mix in whatever you have in the fridge. Did I mention that it’s extremely easy?
- 1/2 cup mayonnaise—I prefer light mayo
- 1 good squirt of Sriracha Sauce, about 1tbsp or to taste
- 1 1/4 tbsp curry paste.
For this recipe, I’d suggest Mae Ploy Masman. You can get it for about $3 at most Asian grocery stores
- 1/2 cup corn
- 2-3 cups shredded cooked chicken Hint: use leftovers!
- 1/2 cup finely diced red onion
- 2 stalks chopped celery
- 1/4 cup slivered almonds
- 1/4 tsp garlic powder
- kosher or sea salt
- fresh ground pepper
In a medium mixing bowl, whisk together mayo, curry paste, Sriracha Sauce, garlic powder, salt and pepper until mixture is consistent. Taste and make adjustments as needed. Add in everything else and stir until all ingredients are evenly coated with the sauce.
Make it a Sandwich!!
- 2-4 Bilillo torta rolls
- leaf lettuce
- 1 sliced tomato
Slice rolls in half, butter each side and toast. Scoop about 1 cup of curry chicken salad on the bottom slice of each roll. Add sliced tomatoes and salt them. Add a slice of lettuce and the top of the bread.
prep time: 15 min
cook time: none