Turmeric Chicken Salad Sandwiches

To apply some modern tricks to old-school chicken salad, we turned to our spice rack.

A cookbook recipe exclusively for ATK Essential members from Nutritious Delicious

YIELD 6

Turmeric Chicken Salad Sandwiches photo
Nutritious DeliciousA cookbook recipe exclusively for ATK Essential members from Nutritious Delicious

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - Dutch Ovens

Instructions

1.

Dissolve 1 tablespoon salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes. Transfer chicken to paper towel-lined rimmed baking sheet and refrigerate until cool, about 30 minutes.

2.

Combine oil, turmeric, and cinnamon together in bowl and microwave until fragrant, about 30 seconds; let cool slightly. In large bowl, whisk oil mixture, yogurt, mayonnaise, lemon juice, mustard, garlic, ½ teaspoon pepper, and ¼ teaspoon salt together until smooth.

3.

Pat cooled chicken dry with paper towels and cut into ½-inch pieces. Add chicken, walnuts, parsley, cherries, and shallot to bowl with yogurt mixture, toss to combine, and season with salt and pepper to taste. Divide chicken salad evenly over 6 bread slices, then top with spinach. Top with remaining 6 bread slices. Serve.

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