Curried Chicken Salad Rolls
Poach a couple of breasts on Sunday and lunch is sorted till Wednesday.
Serves 4 35 min 36g protein
ChickenSaladBudget
Plan it this weekIngredients
- Chicken breast fillets500 g
- Bread rolls8 ea
- Greek yoghurt120 g
- Mayonnaise80 g
- Celery100 g
- Carrots100 g
- Lettuce100 g
- Curry powder4 g
Method
- Poach the chicken in barely simmering water for 12 minutes, then leave it in the water off the heat for 10 minutes.
- Lift out the chicken, cool it, and shred it with two forks.
- Toast the curry powder in a dry pan for 30 seconds to take the raw edge off it.
- Mix the yoghurt, mayonnaise and toasted curry powder and season well.
- Fold the chicken, finely diced celery and grated carrot through the dressing.
- Split the rolls, line them with lettuce, and pile the filling in.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Curried Tuna Salad Rolls
- 380 g Tinned tuna instead of Chicken breast fillets
No poaching: drain and flake the tuna and fold it through the dressing.
Vegetarian
Curried Chickpea Salad Rolls
- 440 g Tinned chickpeas instead of Chicken breast fillets
No poaching: drain the chickpeas, roughly crush half with a fork, and fold them through the dressing.
Vegan
Curried Chickpea Salad Rolls
- 440 g Tinned chickpeas instead of Chicken breast fillets
- 120 g Coconut yoghurt instead of Greek yoghurt
- 80 g Vegan mayonnaise instead of Mayonnaise
No poaching: drain the chickpeas, roughly crush half with a fork, and fold them through the dressing.
Dairy-free
- 120 g Coconut yoghurt instead of Greek yoghurt
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Chicken breast fillets · 500 g
- Bread rolls · 8 items
- Greek yoghurt · 120 g
- Mayonnaise · 80 g
- Celery · 100 g
- Carrots · 100 g
- Lettuce · 100 g
- Curry powder · 4 g