I came across The Secret Recipe Club some time last year and I’ve been enjoying these monthly posts since. It’s like I’ve been given a peephole to spy in someone else’s kitchen and puruse their favorite dishes. And I get to make them in my kitchen and share their personality and love of food.
This month I was given Dena’s blog over at Oh You Cook. Dena is a librarian who loves cooking and even wrote a Slow Cooker cookbook. She has sooooo many recipes, but the one I chose caught my eye, because she was funny. Quote “If you squint, the resemblance is frightening”, when trying to replicate some tea sandwiches she enjoyed at a restaurant. And I love curried chicken salad. So I rushed to my kitchen to make those…and I had all the ingredients!
The only change I made was adding walnuts and raisins IN the chicken salad, and sandwiching the bread together, where Dena scooped the chicken salad on the bread with a solitary nut on top. I also used apricot preserves, as she had suggested peach. I love mango chutney on my chicken salad, but I had none and I love apricot preserves on anything!
A couple of recipes caught my eye, like Lion’s Head Meatballs and Easy Cheddar and Ale Tilapia. But especially these very simple Cheddar Carrot Sandwiches with Pesto Spread, (pictured above and below) which I also made and plan to share with you another day (check in here).
I shared these sandwiches with my family at my in-laws 50th wedding anniversary. And I loved the excuse to not eat these all myself. I tend to do that with food blogging. And it was fun to share Dena’s recipes with my family, too.
1 chicken breast, cooked and chilled
1/4 cup mayonnaise
2 tsp curry powder
1/2 tsp coriander
1/4 tsp salt
1/4 tsp coarsely ground black pepper
12 slices cinnamon raisin walnut bread
1/4 cup apricot preserves
3 Tb walnuts
2 Tb raisins
Begin by cutting the crusts of the cinnamon raisin walnut bread. First rough chop the chicken breast. In a food processor, pulse the chicken into a fine dice. Add the mayonnaise, seasonings, walnuts and raisins and pulse until desired consistency.
Lay out the sliced bread. Spoon one heaping teaspoon preserves on one slice and a large scoop of curried chicken salad on the other slice.
Press together gently and slice at a diagonal with a sharp knife.
Makes 12 appetizer sandwiches.
These sandwiches are seriously addicting and seriously delicious. They will make your taste buds dance. Thanks Dena for sharing!
Chicken Curry Sandwiches
Prep Time: 10 minutes
Total Time: 10 minutes
Number of servings: 12
Per Serving 147 calories
Fat 6 g
Carbs 18 g
Protein 5 g
Weight Watchers PointsPlus®: 4
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 1 chicken breast, cooked and chilled
- 1/4 cup mayonnaise
- 2 tsp curry powder
- 1/2 tsp coriander
- 1/4 tsp salt
- 1/4 tsp coarsely ground black pepper
- 12 slices cinnamon raisin walnut bread
- 1/4 cup apricot preserves
- 3 Tb walnuts
- 2 Tb raisins
- Begin by cutting the crusts of the cinnamon raisin walnut bread. First rough chop the chicken breast. In a food processor, pulse the chicken into a fine dice. Add the mayonnaise, seasonings, walnuts and raisins and pulse until desired consistency.
- Lay out the sliced bread. Spoon one heaping teaspoon preserves on one slice and a large scoop of curried chicken salad on the other slice.
- Press together gently and slice at a diagonal with a sharp knife.
- Makes 12 appetizer sandwiches.