Curry Chicken Salad Sliders
Prepared with yogurt instead of mayonnaise, these creamy curry chicken salad sliders are spread with garlic butter for a flavourful sandwich that’s sure to please any hungry lunch crowd.
Main
Serves 12 People
Ingredients
Curry Chicken Salad:
1/2 cup (125 mL) Rolling Meadow 3.25% Plain Yogurt
4 tsp (20 mL) curry powder
2 tsp (10 mL) garam masala
2 green onions, thinly sliced
1 tbsp (15 mL) minced fresh gingerroot
2 tbsp (30 mL) finely chopped fresh cilantro
2 tbsp (30 mL) finely chopped fresh mint
1 tbsp (15 mL) liquid honey
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
2 cups (500 mL) shredded rotisserie chicken
1/4 cup (60 mL) sliced almonds
1/4 cup (60 mL) diced mango
1/4 cup (60 mL) raisins
Garlic Butter:
1/3 cup (75 mL) Rolling Meadow Salted Butter, softened
2 cloves garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
Sliders:
12 brioche slider buns, split
2 cups (500 mL) baby spinach
Instructions
- Curry Chicken Salad: In large bowl, stir together yogurt, curry powder, garam masala, green onions, ginger, cilantro, mint, honey, Dijon, salt and pepper. Stir in chicken, almonds, mango and raisins until coated.
- Garlic Butter: In small bowl, stir together butter, garlic, salt and pepper.
- Sliders: Preheat broiler.
- Arrange slider buns on foil-lined baking sheet. Broil for 30 to 60 seconds or until lightly toasted.
- Brush toasted buns with garlic butter and assemble with curry chicken salad and spinach.
Tip: Alternatively, substitute slider buns with 12 slices sourdough or whole-grain bread to make 6 sandwiches.
