This robust and flavorful curry chicken salad sandwich is made with a mixture of Greek yogurt and mayonnaise so it has a much lighter taste with more health benefits than your typical calorie packed chicken salad. Greek yogurt not only provides a nice tangy bite, but it’s also full of probiotics and live cultures that help aid digestion and speed up metabolism. 

We recommend using this curry chicken salad as a sandwich recipe between two toasted slices of a pumpkin bagel (for a hint of sweetness), a drizzle of sriracha (for heat), a few cucumbers (for crunch, and lastly, a handful of kale leaves (for extra health benefits) but feel free to use it on whatever vessel you care for!


  • For The Curried Chicken Salad:
  • 1.5 cups poached chicken, shredded
  • 2 tbsp. plain greek yogurt
  • 2 tbsp. mayonnaise
  • 1 tsp. curry
  • 1 tsp. turmeric
  • 1/2 ginger powder
  • 2 tsp. honey
  • the juice of 1/2 lime
  • 1 tsp. sriracha
  • 3 tbsp. cashews (coconut glazed ones are best!)
  • 2 tbsp. dried cranberries
  • 1 tsp. chopped mint
  • 1 tsp. chopped green onion
  • 1 tsp. chopped cilantro
  • 1 small carrot, grated
  • 1 tsp. red onion, grated
  • For Each Of The Sandwiches:
  • 1 pumpkin (or plain) bagel, toasted
  • 1/4 cup curried chicken salad
  • about 6 cucumber slices
  • a small handful of baby kale
  • more sriracha to taste
  1. In a medium-sized bowl, mix the greek yogurt, mayo, curry, turmeric, ginger, honey, Sriracha and lime juice together.

  2. Add in the chicken, cashews, cranberries, mint, green onion, cilantro, carrot, and onion. Stir and let sit for at least 30 minutes before serving. 

The Chicken Sandwich

  1. Toast your bagel and add cucumber to the bottom half of the sandwich. Next, add half of the chicken salad and a handful of the baby kale. Squirt on more Sriracha if you’re into that and serve! 


  • 2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups)
  • 1 clove garlic, peeled and smashed
  • 1 spring onion (white and green parts), thinly sliced
  • 3 tablespoons extra-virgin olive oil, plus additional for brushing
  • 2 teaspoons red wine vinegar
  • 2 teaspoons salt, plus additional for seasoning
  • Freshly ground black pepper
  • 1/3 cup torn fresh basil
  • 3 tablespoons roughly chopped fresh tarragon
  • 3 tablespoons roughly chopped fresh flat-leaf parsley
  • 4 chicken paillards, about 6 ounces each

Prepare an outdoor grill with a hot fire.

Toss the tomatoes, garlic, spring onion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don’t toss.

Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

Serves: 4

Calories: 300

Total Fat: 13 grams

>Saturated Fat: 2 grams

Protein: 40 grams

Total carbohydrates: 4 grams

Sugar: 2 grams

Fiber: 1 gram

Cholesterol: 99 milligrams

Sodium: 1082 milligrams


Toss lettuce, croutons and cheese in a punchy anchovy and garlic dressing for a traditional Caesar salad – plus griddled chicken to take the flavour up a notch

PREP 40 mins 
COOK 40 mins 


2 chicken breasts with skin on (if you can get it) for chicken crackling
1 lemon, juiced
2 garlic cloves, crushed
100ml olive oil, plus about 4 tbsp for the dressing
250g sourdough bread
100g parmesan
4 anchovies in oil
1 tbsp mayonnaise
1 tsp Dijon mustard
2 romaine lettuces


  1. Heat oven to 200C/180C fan/gas 6. Remove the skin from the chicken and set aside. Cover the chicken with cling film and bash out to flatten slightly, then put in a large bowl with half of the lemon juice, 1 garlic clove, a drizzle of oil and some salt and pepper. Set aside.

  2. If you’re making the crackling, lay the chicken skin on a baking sheet lined with baking parchment and sprinkle with sea salt. Put another piece of baking parchment on top, then weigh it down with a baking tray. Roast for 25-30 mins until crisp and golden.

  3. Meanwhile, trim the crusts off the sourdough and tear the centre into pieces. Tip onto a baking tray, drizzle with the rest of the olive oil and finely grate over 15g of the parmesan. Toss everything together so the bread is completely coated in oil and cheese. Bake in the oven for 15-25 mins with the crackling (if making), tossing a few times, until golden and crunchy. The croutons and crackling can be prepared a day ahead and kept in an airtight container.

  4. For the dressing, use a pestle and mortar to crush the remaining garlic to a paste, then mash in the anchovies. Spoon into a bowl and finely grate in 10g parmesan, then add the remaining lemon juice, mayo and mustard. Gradually stir in 4 tbsp oil. Can be made three hrs ahead.

  5. Heat a griddle pan until smoking. Griddle the chicken for 4-5 mins on each side until just cooked, then set aside. Trim and discard any limp outside lettuce leaves and trim the rest into bite-sized lengths. Slice the chicken into pieces and use a peeler to shave the remaining parmesan, grating the final stump that can’t be shaved.

  6. To serve, tip the lettuce, croutons, chicken and cheese into a large salad bowl and drizzle with most of the dressing. Toss everything together well (the easiest way is with your hands), then drizzle with more dressing, scatter with the crackling and serve.