The busy work and school week, combined with extensive chauffeur duties to our kid’s activities, leaves us with a tight schedule to fit an evening meal on many occasions. One solution is to have a quick meal in the fridge that is on the table in a couple of minutes. These Curry Radicchio Chicken Salad Sandwiches fit that bill nicely; we served these with the cold Lemon Spaghetti Salad that was featured earlier this week on this blog. The Chicken Salad and pasta salad can easily be prepared quickly the evening before. I plan to have a grilled chicken dish the day before and grill extra chicken breasts to make these sandwiches for lunch or dinner the next day. Sometimes, even I am forced to be organized!
We served these particular sandwiches on some toasted fresh rolls from Manna bakery here in St. John’s.
4 mini baguettes or Kaiser rolls
4 grilled chicken breasts, cubed
8 slices crisp cooked bacon
1 cup shredded radicchio
½ cup lemon mayonnaise
3 tbsp finely chopped red onion
1 ½ tbsp curry powder
3 tbsp chopped fresh mint
1 tbsp brown sugar
1 tbsp finely grated lemon zest
Salt and pepper to season
Toss together the cubed chicken, radicchio, mayo, red onion, curry powder, mint, salt and pepper. Serve on the toasted rolls and top with the crisp cooked bacon. Serves 4.