Chicken Bombay Salad in Whole-Grain Rolls

This savoury spin on chicken salad sandwiches is well worth a try. The smoky curry powder, juicy raisins, and crunchy almonds give this curry chicken salad amazing flavour and texture.
Serves: 6
Prep Time: 5 min


2 cups chicken, cooked, diced
1 1/2 tsp curry powder
1/4 cup plain yogurt, 1% MF
2 tbsp light mayonnaise
1/2 cup carrots, grated
1/2 cup green peppers, diced
1/2 cup celery, sliced
1/2 cup seedless raisins
1/4 cup almonds, dry-roasted, chopped
6 whole-grain sandwich rolls
2 cups leaf lettuce

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Mix curry powder, yogurt and mayonnaise in a medium-sized bowl. Stir in chicken, carrot, celery, and green pepper, raisins and almonds.

  2. Line large whole wheat rolls with lettuce, top with chicken salad, and more lettuce.

Helpful Tip

Quick and easy lunch idea for your leftover cooked chicken. Try this salad as a filling in whole grain wraps, roti or chapatti, or served as a main course salad over mixed greens. Makes 4 cups / 1 litre of filling or approximately 150 mL per sandwich roll.

Nutrition Info

Per 150 g serving Amount
Protein20 g
Fat6 g
Saturated Fat1 g
Carbohydrate29 g
Fibre4 g
Sugar12 g
Cholesterol40 mg
Sodium230 mg
Per 150 g serving % Daily Value
Vitamin A40
Vitamin C25
Vitamin B625
Vitamin B1211