Curried Chicken Sandwich

utter’s curried chicken has always proven to be one of the most popular lunch options at the bakery, especially when stuffed inside one of our flaky croissants. A big scoop atop an arugula salad also makes a delicious and slightly lighter alternative.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400ºF. Line a cookie sheet with parchment paper.

Step 2

Place the chicken breast skin side up on the prepared cookie sheet. Sprinkle the breast with 1 teaspoon salt and ½ teaspoon pepper and drizzle with olive oil. Bake for 25 to 30 minutes, until starting to brown and firm to the touch. Remove from the oven and allow the chicken to rest until cool enough to handle.

Step 3

Remove the skin and pull the chicken from the bone of each breast. Use a large knife to cut the chicken into small cubes, about ½ inch square. Place the cut-up chicken in a large bowl.

Step 4

Add the diced celery, cranberries, walnuts, apples, green onions, mayo, curry powder, lemon zest, and remaining 1 teaspoon salt and ½ teaspoon pepper, and stir to combine. Cover and chill in the refrigerator for at least 1 hour prior to serving to allow the flavors to meld.

Step 5

Store the prepared curried chicken, covered, in the refrigerator for up to 3 days.

Step 6

To serve, simply cut open a croissant, lightly butter, and top with a generous scoop of chicken salad and sprinkle of microgreens.