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Our chicken curry sandwich shows that plain chicken salad just can’t compete. These aren’t your typical tea sandwiches, with juicy pineapple, crunchy veggies, and a bold curry mayo bringing all the flavor. Piled into flaky croissants, they might just steal the show from the chips on your plate.
Here is Why This Recipe for Chicken Salad Sandwiches Works
Sweet and savory: Juicy pineapple brings just the right amount of sweetness to balance the bold curry mayo and chicken.
Perfect for any occasion: Whether you’re serving them as tea sandwiches for a fancy gathering or enjoying them as a casual lunch, this croissant sandwich recipe fits the bill.
Quick and easy: Rotisserie chicken and a simple curry mayo mean you can whip these up in no time. Minimal effort, maximum flavor.
No soggy bread here: Buttering the croissants acts as a barrier, keeping them flaky and fabulous even with the creamy filling.
The Ingredients
- Meat: Cooked chicken (shredded or chopped).
- Produce: Pineapple, celery, red bell pepper, red onion, fresh mint, lettuce leaves.
- Condiments: Mayonnaise.
- Pantry Seasonings: Madras curry powder.
- Bread: Croissants.
- Dairy: Butter.
If you like this recipe, try our curried chicken salad or our bacon ranch chicken sandwich.
Curry Chicken Salad Variations
Cranberry Pecan Curry Salad: Mix in ¼ cup of dried cranberries and ¼ cup of chopped pecans for a slightly sweet and nutty variation.
Sesame Cilantro Chicken Curry Sandwich: Replace the pineapple with diced water chestnuts and shredded carrots, and swap the mint for fresh cilantro. Add a drizzle of sesame oil to the curry mayo.
Spicy Curry Chicken Salad Sandwich : Stir in 1 tablespoon of sriracha or your favorite hot sauce to the curry mayo and top with pickled jalapeños.
Tips for Success
- Dice all the ingredients into similar sizes to ensure each bite is packed with flavor and texture.
- Curry powders vary in intensity, so start with a smaller amount and adjust to taste if you’re unsure about the heat level.
- The filling can be made up to a day in advance, giving the flavors time to meld. Just store it in the fridge in an airtight container.
- Butter the croissants. This step helps prevent the croissants from getting soggy and adds flavor.
Storage
To store any leftover chicken curry sandwich filling, place it in an airtight container and refrigerate it for up to two days. Keep the croissants stored separately to prevent them from becoming soggy. Wrap the croissants in foil or plastic wrap and store them at room temperature for up to two days.
Curry Chicken Salad Sandwich
Chicken curry sandwiches just leveled up your lunch game. Juicy pineapple, bold curry mayo, and flaky croissants make these anything but ordinary. Say goodbye to boring and hello to delicious.
More Recipes to Try
- Watermelon, Feta and Mint Salad
- Lemongrass Chicken Satay
- Grilled Pineapple with Cinnamon Sugar
- Roasted asparagus with curry sauce
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Curry Chicken Salad Sandwiches
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Ingredients
To Prepare the Pineapple:
- 1-½ cups fresh pineapple, peeled and cut into small cubes (about ½ of a pineapple)
For the Filling:
- 2 cups chicken, chopped or shredded
- ½ cup celery, diced
- ½ red bell pepper, diced
- ½ cup purple onion, diced
- ¼ cup chopped fresh mint
For the Curry Mayonnaise:
- ¾ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Madras curry powder, See Notes
Assemble the Sandwiches:
- 6 Brioche buns or croissants
- 2 tablespoons butter, softened
- Fresh lettuce leaves
Instructions
Prepare the Pineapple:
- Place the pineapple on its side and slice off the top and ½-inch of the bottom and discard.
- Set the pineapple upright and slice the peel off from top to bottom. After all the peel has been removed the “eyes” will be exposed. The eyes can be removed by making shallow diagonal cuts on each side of a line of eyes.
- When all the eyes have been removed, cut the pineapple in half. Cut ½ of the pineapple into small chunks and place in a large bowl.
For the Filling:
- Add the shredded chicken, celery, red bell pepper, onion and mint to the bowl with the pineapple chunks and combine.
For the Curry Mayonnaise:
- In a small dish add the mayonnaise and the curry powder whisking to combine.
To assemble the sandwiches:
- Butter both sides of each of the buns and place lettuce leaves on the bottom half of the bun. Spread ½ to ¾ of a cup of filling on the lettuce and add the top portion of the bun. Serve immediately with chips
Notes
- Cover the remaining pineapple with plastic and refrigerate. Use within 2 days.
- Shredded rotisserie chicken can be used for this recipe, or 2 large chopped cooked chicken breasts.
- Buttering the buns will help prevent soggy buns.
- Sourdough and hamburger buns are other great choice for this sandwich
- There are several Indian curry powders and each have different levels of spiciness. For a more mild, slightly sweet curry, try a Maharajah curry powder.
- Store unused filling in a covered container refrigerated for up to two days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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