Chutney Chicken Salad Sandwich

Cooking Recipes Catalogue

Slices of pineapple and romaine lettuce top a chicken salad made with chutney, curry powder, and fresh lime juice and zest served on whole wheat bread to make a delicious and unusual sandwich.

INGREDIENTS (for 8 servings):


  • In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate for 15 minutes, or until serving.
  • Spoon about 1/2 cup of the salad onto 8 slices of bread. Top with pineapple slices, romaine lettuce leaves and remaining slices of bread.

  • The original recipe, Chutney Chicken Salad, was submitted by Sarah, and contains 228 calories, 14.4 g fat, 54 mg cholesterol, 240 mg sodium, 7.1 g carbohydrates, .5 g fiber, and 17.4 g protein.