Curried Chicken Salad Sandwich

Image: Serving plate containing a toasted croissant roll topped with lettuce and a salad made of chicken, and other inclusions.

Description: I love any kind of curry, particularly in the fall season, so I made this yellow curry flavored chicken salad sandwich on croissant roll as a different way to scratch that curry itch!

Yield: Recipe make 4 croissant sandwiches

Ingredients:

• 4 croissants

• 2 cups of diced cooked chicken

• Green leaf lettuce, several pieces

• 1/2 cup diced celery

• 1/2 cup walnuts, rough chopped

• 1/3 cup dried cranberries, diced

• 1/4 of a medium red onion, diced

Dressing

• 1 clove garlic, grated (optional but highly recommended)

• 1/2 cup mayo

• 2 teaspoons Yellow Curry Paste

• 1/2 teaspoon celery seed

• 1 teaspoon dried parsley

• 1 teaspoon apple Cider vinegar

• 2 teaspoon lemon juice

• 2 teaspoon granulated sugar

• 1 teaspoon curry powder

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon coriander

• 1/4 teaspoon coarse ground black pepper

Directions:

Add chicken, celery, onion, cranberries, and walnuts to a big mixing bowl and set aside.

Make dressing in a separate mixing bowl, then add to the big bowl. Stir well to combine. Refrigerate for at least 1 hour, or until ready to serve.

When ready to serve, split open your croissant rolls and spread on some butter. Toast in the oven at 350 degrees F for 8-10 minutes or in a toaster oven until golden brown.

Once the croissants have been toasted, remove from oven. Add lettuce on the bottom of the croissants, and then add 2/3 cup of the prepared chicken salad on top of the lettuce. Serve and enjoy!