Add a little flair to the traditional chicken salad sandwich by adding curry powder, raisins, and carrots.
Ingredients
- 2 slices La Brea Bakery Sourdough Loaf, cut ⅓-inch thick
- 2 cups roasted chicken, pulled from the bone and cubed
- ¼ red onion, sliced
- 1 tablespoon mayonnaise
- 1 tablespoon golden raisins
- ¼ cup carrot, shredded
- 2 teaspoons curry powder
- ½ small cucumber, thinly sliced
- Micro-greens
- Salt, to taste
Preparation
- Combine pulled chicken, red onion, mayonnaise, raisins, carrot, and curry powder in a bowl. Mix well.
- Place one slice of bread on a flat surface and layer cucumber slices evenly across the surface. Add a generous amount of curry chicken salad on top of the cucumber and finish with micro-greens.
- Add the remaining slice of bread on top, and serve.
