Curried Chicken Roll Delight

Chicken salad is a versatile dish loved for its ability to adapt to a myriad of flavours. When you introduce curry powder and yogurt into the mix, you transform a simple salad into a vibrant culinary experience.

Curry powder creates a complex, aromatic flavour profile that infuses the chicken salad with warmth and depth. The spices work harmoniously to elevate the overal taste.

The Yoghurt adds a creamy texture to the salad without the heaviness of mayonnaise. It provides a tangy, refreshing contrast to the spices in the curry powder, balancing the flavours beautifully.

This chicken salad can be served in several ways:

As a Sandwich, wrap or roll
On a Bed of Greens: Serve it over mixed greens for a light, nutritious meal.

Ingredients

500g chicken breast fillets
1 tsp Mudgeeraba Spices South Indian Vegetable Curry Masala
1 tsp garlic powder
1 tsp onion powder
3/4 cup greek yoghurt
2 tbs EVO or water
2 tbs raw honey
1/2 cup grated carrot (optional)
1/4 cup raisins
1/4 cup crushed pitachios
1/4 cup fresh coriander or parsley
Salt and pepper to season

Directions

Cut the chicken breasts in half horizontally so they are very thin.
Coat chicken with curry powder, garlic powder, and onion powder. Season with salt and pepper.
Sauté in a nonstick frypan over medium high heat with a drizzle of olive oil until golden brown and cooked through.
When cooled, chop the chicken into small pieces and chill in the fridge.
Once the chicken is cool enough, mix in a medium bowl with all remaining ingredients.
Season to taste with more curry powder, onion powder, garlic powder, and salt and pepper.
Serve into a freshly baked roll or bagel with chopped lettuce or rocket for a slight peppery kick.

Recipes