Rolling Meadow Dairy

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.

Serves : 12 people

Moderate (30–60 min) Snack / Appetizer Medium High-Protein Lunch Low-Sugar

Featured Rolling Meadow Products:

Rolling Meadow Dairy

Grass-Fed Plain Yogurt

2% M.F. , 500g

View product
Rolling Meadow Dairy

Grass-Fed Salted Butter

454g

View product

Ingredients

Curry Chicken Salad:

  • 1/2 cup (125 mL) Rolling Meadow Plain Yogurt 3.25%

  • 4 tsp (20 mL) curry powder

  • 2 tsp (10 mL) garam masala

  • 2 green onions, thinly sliced

  • 1 tbsp (15 mL) minced fresh ginger root

  • 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:

 

Sliders:

  • 12 brioche slider buns, split

  • 2 cups (500 mL) baby spinach

How To Make It

1

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.

2

Garlic Butter: In small bowl, stir together butter, garlic, salt and pepper.

3

Sliders: Preheat broiler. Arrange slider buns on foil-lined baking sheet. Broil for 30 to 60 seconds or until lightly toasted. Alternatively, substitute slider buns with 12 slices sourdough or whole-grain bread to make 6 sandwiches.

4

Brush toasted buns with garlic butter and assemble with curry chicken salad and spinach.

Share On