One of my favorite lunchtime foods, that I don't eat often enough, is curried chicken salad sandwiches. Despite cutting out a recipe for it a while ago from the back of an Arnold's English Muffins bag, I've never made it. Until last weekend.
You can really do what you want with the recipe. I followed it exactly, and I'm not sure I would make any changes. I loved it. Nate said it was "different."
Curried Chicken Salad Sandwiches
6 oz. cooked chicken, diced (about 1 cup) (I used one chicken breast)
1/4 cup chopped celery
2 tbs. chopped, toasted walnuts
2 tbs. raisins
2 tbs. chutney
1/2 teas. curry powder (I used yellow curry) (I added a few more shakes, plus some shakes of spicy curry powder)
English muffins, bread, buns, etc. (whatever you want) (I used those thin Arnold buns)
(The recipe calls for spinach leaves to go on the sandwich, but I left this out)
Combine chicken, celery, mayo, walnuts, raisins, chutney and curry powder. Split among four sandwiches. (I ended up with 2.5 sandwiches!)