Healthy Curry Chicken Salad Sandwich with Figs

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Here's a twist on the chicken salad sandwich: healthy curry chicken salad full of chewy dried figs and crunchy cashews.

Course: Salad, Sandwiches

Keyword: healthy curry chicken salad, salad sandwich

Servings: servings

Calories: 2136kcal

4  boneless skinless chicken breasts, no more than 1 inch thick, trimmed, (6- to 8-ounce)
1   teaspoon vegetable oil
1  teaspoon curry powder
1/8  teaspoon cayenne pepper
1/2   cup mayonnaise
2   tablespoons lime juice
1   teaspoon grated fresh ginger
2   celery ribs minced
1   shallot minced
1 cup Orchard Choice or Sun-Maid California Figs stemmed and cut into 1/4-inch pieces
1/2   cup raw cashews toasted and chopped coarse
2   tablespoons minced fresh cilantro

Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.
Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, microwave vegetable oil, curry powder, and cayenne, uncovered, until oil is hot, about 30 seconds. Whisk mayonnaise, lime juice, ginger, and curry mixture together in large bowl.
Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, figs, cashews, and cilantro; toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)

Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.