Chicken and curried cauliflower salad sandwiches

April 8, 2009

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Serves 4


1 medium cauliflower, cut into 2-inch pieces

1 tablespoon plus 1 teaspoon canola oil

1 teaspoon hot curry powder

Salt and pepper, to taste

1 bone-in, skin-on chicken breast (1 pound)

1. Set the oven at 400 degrees. In a bowl, toss the cauliflower with 1 tablespoon of the oil, the curry powder, and salt. Arrange the mixture in a single layer on a rimmed baking sheet. Put the chicken in a baking dish and brush with the remaining 1 teaspoon oil, salt, and pepper.

2. Roast the cauliflower for 20 minutes. Roast the chicken for 30 to 35 minutes or until a meat thermometer register 160 degrees in the thickest part of the breast. Leave to cool.

3. Discard the skin and bones from the chicken. Cut the meat into 1/2-inch pieces. Roughly chop the cauliflower so it is the same size as the meat. Set both aside.


1 egg yolk

1 1/2 teaspoons white wine vinegar

Salt and pepper, to taste

1/4 teaspoon Dijon mustard

1/2 cup canola oil

2 scallions, thinly sliced

1/2 teaspoon hot curry powder

2 tablespoons grated raw onion

1/3 cup roasted cashews, coarsely chopped

1/3 cup golden raisins

8 slices rye, pumpernickel, or whole-wheat bread, toasted

1. In a bowl, whisk the egg yolk, vinegar, salt, and pepper. Add the oil a few drops at a time until about 2 tablespoons has been added. Continue adding oil in a slow steady stream, whisking constantly. Taste for seasoning and add more salt, pepper, or vinegar, if you like.

2. Stir in the scallions, curry powder, onion, cashews, raisins, chicken, and cauliflower. Scoop the filling onto half the bread slices and cover with the remaining bread. Adapted from "Almost Meatless"