Think of this as curried chicken salad served on a grill-toasted flatbread. The quick-pickled carrots can be made ahead and hold well for several days; make a double batch to add to salads or sandwiches or even to serve on a cheese board. Prepared whole-grain naan is available in most supermarkets in the bakery or deli department. Change it up with snap peas instead of snow and—if you're serving a nut-free crowd—skip the peanuts. No grill pan? Toast the naan in a large toaster oven or heat in a 350°F oven for about 5 minutes. Keep it kid-friendly with a mild curry powder, or give it a kick by using spicier Madras curry powder.

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Credit: Victor Protasio

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 1/2 flatbread)


Ingredient Checklist


Instructions Checklist
  • Combine carrot, ginger, vinegar, 1/4 cup water, and sugar in a saucepan; bring to a simmer over high. Cook 1 minute; remove from heat, and let stand until cool.

  • Combine curry powder and 1 teaspoon oil in a medium microwavable bowl. Microwave on high until fragrant, about 45 seconds. Stir in yogurt, honey, and salt until blended.

  • Heat a grill pan over high. Brush naan evenly with remaining 3 1/2 teaspoons oil. Add naan to pan; cook until well-marked, about 90 seconds on each side. Cut each naan in half, and spread each half evenly with 1 tablespoon yogurt mixture.

  • Drain carrot mixture; top naan evenly with warm carrot mixture, chicken, snow peas, cilantro leaves, peanuts, and raisins. Drizzle evenly with remaining yogurt mixture.

Nutrition Facts

453 calories; fat 15g; saturated fat 3g; protein 32g; carbohydrates 50g; fiber 8g; sugars 14g; added sugar 4g; sodium 608mg.