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.

Two plates with a chicken croissant sandwich next to potato chips.

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.

Adding curry sauce to a bowl filled with chicken salad mixture.

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.

Combining fresh pineapple with chicken and a curry mayo sauce.

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.

A plate with a curried chicken sandwich next to a glass of milk.

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.

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Chicken curry salad on a sandwich bun next to potato chips.

Curry Chicken Salad Sandwiches

Fresh pineapple, rotisserie chicken and vegetables team up with a savory curry mayo dressing for a filling sandwich.

5 from 4 votes

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Prep Time: 30

Total Time: 30

Servings: Servings

Calories: 277kcal

Author: Pat Nyswonger

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.