Curried Chicken Tea Sandwiches

Delicious recipe (with no changes).

Great sandwich, love the hint of curry flavour. We also put some lettuce on our sandwich. I didn’t have any pecans but it was still delicious.

I always follow the recipe and it’s delicious every time. My go to recipe for chicken salad. Yummy!

Delicious! Made with lite Mayo to save a few calories. Used a rotisserie chicken from the market to save time. Place on mini croissants and secured with frilly toothpicks. A definite party pleaser!

I made thus with mybdaughter for a picnic, we loved it!

I did not care for it. not much taste. I added more curry powder and also apricot jam to save it. used a pear instead of an apple.

I have made this curried chicken salad many times since discovering it over a year ago. It has become a family favourite. We enjoy it in different ways: in wraps, in pita pockets, or just served simply on a bed of salad greens.

I used this filling for tea sandwiches, there were a lot of textures and flavours at play in this, and they worked well together. However, the thin, delicate bread did not hold up as well as I would have preferred. Still delicious though!

This was amazing! I made it last minute and didn’t have green onions or dried cranberries, but my family still really enjoyed it. I have always made chicken salad with canned chicken, so I used 2 large cans of white meat chicken in place of the chicken called for in the recipe.

Delicious. However made some minor edits: tripled the amount of curry powder to 1.5 teaspoon (that’s what was needed to make it yellow) and added unsweetened coconut flakes. Loved it! Put it over a bed of spring mix greens. Also didn’t have lime so used lemon.

Loved it. All the ingredients blended well together to create a really nice, tasty salad. I scooped it on beds of lettuce and mixed greens instead of bread for my daughter and me (to cut some carbs), but will use this recipe for sandwiches too for parties, etc. I think it would be excellent in croissants.

So good! I love making this in spring and summer.

Needs more curry. Otherwise it’s great.

Sooo good! I followed the recipe without substitutions and it was delicious!

I make these, by request, every year for my church’s annual tea. They get rave reviews and many people have asked for the recipe. The only change I make is to add a lot more curry powder. I add to taste, so not sure exactly how much, but probably close to 1 tablespoon. I also make it the day before so the flavors have a chance to meld.

This is the second time I’ve made this: scaled down for two. Both times have increased the amount of curry powder —I use a mild yellow curry blend. The first time I followed the recipe ( except for increasing the curry). The second time I left out the apple as it seemed like a lot of fruit to chicken ratio. I also substituted sliced almonds for the pecans. In all , a good recipe to have in the rotation.

Awesome. Quick. Easy. Allow the chicken to cool after cooking, just a bit, so the mayo doesn’t melt when mixing! Loved the curry taste. We used walnuts, instead, and it tasted GREAT! We ate Maui Style Potato Chips on the side with some sweet island ice tea! WINNER!

This is my favorite chicken salad..I even add pasta to it when I want to stretch it. It is soooo refreshing with the apple which is a natural go together with the curry flavor. Thanks for sharing this recipe!

The ingredients are a good jumping off point, but the proportions are all wrong in my opinion. I used more mayo and curry spice, calls for too much apple (I’d say half a red delicious would be plenty) I used walnuts instead of pecans and left out the cranberries all together. Definitely play with this one.

I tried it with the apples and without. Liked it both ways but better with apples. Family was split on the vote. I peeled the apples too. I also boiled my own chicken breasts seasoned with garlic and rosemary. It was a hit and home and I will definitely be making it again.

The entire family lived it!