Curried Chicken Sandwiches

There’s nothing like something luscious for picnics or car trips at any time of the year, but especially come summer. Just when you think you can’t ride another mile, it’s time to stop, get out the cooler, and bring on lunch. How nice if it’s delicious. (Hope you packed cookies, too!) In Colorado Springs, we’re lucky enough to have yummy, old school curried chicken salad available from both a favorite local caterer, Garden of the Gods, and one of my bestie bistros, Marigold Café and Bakery. Adore both versions but am most happy with my own salad whipped up right in my kitchen up on the mesa. If you’re a low-carber, you can spoon this goodness into soft leaves of lettuce for a lettuce wrap or even into a low-carb tortilla. I like Penzey’s Sweet Curry Powder here, but you might like something spicier.

Of course you can make good use of the breasts from a rotisserie chicken here if you like.

makes 6 (4-inch) ciabatta roll sandwiches

Ingredients

1 – 1 ¼ pounds chicken tenders
Olive oil
Kosher salt and fresh ground pepper
2 each cut into small dice: green onions and celery stalks
½ cup each chopped canned pineapple and seedless green grapes cut into fourths
¾ - 1 cup mayonnaise or to taste -- plus more to spread on both sides of rolls
¾ teaspoon sweet curry powder – or more to taste
Pinch ground cayenne
¼ cup finely chopped walnuts, optional
6 ciabatta rolls -- sliced in half and spread lightly with mayonnaise on both sides (can sub pita bread)
1 cup fresh greens mixed with soft herbs such as parsley, cilantro, dill, basil, etc.

Instructions

COOK CHICKEN: Heat a large skillet or grill pan over medium heat. Toss chicken tenders with a tablespoon or two of olive oil, half-teaspoon of kosher salt, and ¼ teaspoon fresh ground pepper. Transfer to pan/grill and spread evenly. Cook until golden on one side –about 3 minutes; turn to cook the other side until golden—another 2-3 minutes. Lower heat, cover, and continue cooking another minute or two until done through with no pink remaining. Turn out onto cutting board, check for doneness; cool. Chop into pieces between ½-inch and 1-inch in size.
MEANWHILE, CHOP THE VEGETABLES AND FRUIT and place in a large bowl. Season with a pinch each of salt and pepper.
ADD COOLED CHICKEN, MAYONNAISE, CURRY POWDER, A LITTLE MORE SALT AND PEPPER, CAYENNE, AND WALNUTS (IF USING). Stir together well. Taste and adjust seasonings.
SCOOP SALAD ONTO THE BOTTOM HALVES OF EACH ROLL and grind a little pepper on top; add greens and herbs. Add the roll tops and serve immediately. If storing for a trip or picnic, wrap tightly in plastic wrap and keep refrigerated or in cooler with ice until needed. (Salad alone will keep 2 days in the fridge in a tightly-sealed container. Do not freeze.)