I love this recipe because it strikes the perfect balance of creaminess, sweetness, spice, and crunch. I also appreciate that I can use rotisserie chicken to save time, and the whole meal comes together in under 30 minutes. The warm naan adds such a cozy touch and makes the sandwich feel special without any extra work.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 cup mayonnaise 1 tablespoon honey 1 & 1/2 teaspoons curry powder 1/2 teaspoon turmeric powder 1/8 teaspoon cayenne pepper, or to taste 2 cups chicken, cooked and chopped (rotisserie works great!) 1/4 cup roasted cashews, roughly chopped 1/4 cup golden raisins 1/4 cup green onion, chopped 2 tablespoons fresh cilantro, chopped salt and pepper to taste 2 pieces tandoori naan, toasted chopped greens: romaine, green leaf, red leaf, arugula, whatevs
Directions
I start by mixing the mayonnaise, honey, curry powder, turmeric, and cayenne in a medium bowl until smooth. Then I add the chopped chicken, cashews, raisins, green onions, and cilantro, stirring until everything is coated evenly. I season the mixture with salt and pepper to taste.
Each piece of naan makes two sandwiches, so I cut each one into quarters. I toast the naan pieces until warm and slightly crisp. I layer greens on one piece, spoon the curried chicken salad on top, and finish with another piece of naan.
Servings and Timing
This recipe makes 4 sandwiches. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Variations
I sometimes replace cashews with sliced almonds for a slightly different crunch.
I can add diced apples or grapes when I want extra sweetness and juiciness.
I occasionally swap naan for pita or toasted sourdough when that’s what I have on hand.
I like using Greek yogurt for part of the mayonnaise when I want a lighter dressing.
I can add more cayenne or even a splash of sriracha when I want a spicier kick.
Storage/Reheating
I store the chicken salad in an airtight container in the refrigerator for up to 3 days. I keep the naan and greens separate so they don’t get soggy. When I’m ready to eat, I toast the naan again to bring back the warmth and light crispness before assembling the sandwich.
FAQs
How far in advance can I make the chicken salad?
I can make the chicken salad up to 24–48 hours in advance, and the flavor actually deepens as it chills.
Can I use leftover grilled chicken?
Yes, I often use leftover grilled chicken, and it adds great smoky flavor.
Can I make this recipe dairy-free?
Yes, as long as I use a dairy-free mayonnaise and naan that contains no dairy.
Can I freeze the chicken salad?
I don’t recommend freezing it because the dressing may separate and the texture of the mix-ins will change.
What can I use instead of raisins?
I sometimes use dried cranberries, chopped dried apricots, or even diced fresh fruit.
Is there a way to make this spicier?
I add more cayenne, a pinch of red pepper flakes, or a bit of hot sauce when I want extra heat.
Can I serve this chicken salad without bread?
Yes, I love it over mixed greens or spooned into lettuce cups.
Can I substitute the cilantro?
I often replace cilantro with parsley when I want a milder herb flavor.
How do I keep the naan from getting soggy?
I toast it well and assemble the sandwiches just before serving.
Can I double the recipe?
Yes, I double it easily when I’m feeding a crowd or prepping meals for the week.
Conclusion
I love making these curried chicken salad sandwiches because they’re fast, flavorful, and always satisfying. The warm naan paired with creamy, crunchy, sweet, and lightly spiced chicken salad creates a sandwich that feels comforting yet lively. It’s one of my favorite quick meals to pull together, whether for lunch, dinner, or meal prep.
