Randy Mayor
4 servings (serving size: 1 sandwich)

Add a touch of India to your chicken salad by stirring in curry powder, fresh ginger, and dried apricots and serving it on rounds of naan bread.

Total time: 35 minutes.

How to Make It

Step 1

Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients (through parsley) to mayonnaise mixture, tossing to coat.

Step 2

Heat naan according to the package directions, if desired.

Step 3

Spoon about 3/4 cup chicken mixture onto each naan. Top with 3/4 cup watercress; fold over.

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Ratings & Reviews

Suze02's Review

September 08, 2013
Used a hot curry powder which gave it a little extra kick--was delicious!

Thekidd30's Review

October 25, 2012
I don't typically love mayo based dishes, especially chicken salad but since I love the flavor of curry I thought I would give this a try. I thought it was delicious! I use rotisserie chicken for a shortcut so it's fast and easy.

cassierae1979's Review

July 21, 2010
This recipe is yummy! It cures my curry craving. I made it for the second time tonight--doubled the curry, added cayenne, used walnuts instead of cashews and raisins instead of apricots... Mostly because I was out of the other items--it's great both ways. Love it!

kindred1's Review

July 26, 2009
I think this would be really good without the curry, or maybe less curry.

taoism's Review

March 28, 2012