Sandwich with Chicken Salad

with exotic curry dressing


 4 servings

  • 2 tablespoons Sunflower Kernel MILD-NUTTY
  • 3 chicken brest filet (approx 120 g)
  • 3 eggs (hard boiled)
  • 1 mango
  • 4 tablespoons mayonnaise
  • 2 tablespoons capers
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons coriander leaves (finely chopped)
  • 1 tablespoon red chilli (finely chopped)
  • 1 ½ teaspoons curry powder
  • 4 radicchio leaves (washed and dried)
  • 8 slices of sandwich toast
  • salt
  • pepper
  • sugar


  1. Clean and wash the chicken breast filets, pat dry with paper towels and season with salt and pepper. Heat Sunflower Kernel MILD-NUTTY in a pan. Fry chicken breast filet for 8-10 minutes until golden brown. Let Cool and cut in thin strips.
  2. Peel hard-boiled eggs and finely chop. Peel Mango, cut pulp from the core and finely chop. Mix egg and diced mango in a bowl with mayonnaise, drained capers, lemon juice, coriander leaves and red chili, season with curry powder, salt, pepper and 1-2 pinches of sugar to taste.
  3. Cut radicchio leaves crosswise into thin strips and mix it well with strips of chicken breast and mayo-mix.
  4. Arrange chicken salad on 4 slices of bread, place bread slices remaining on it, press gently, diagonally in half and serve immediately.

preparation time: 20 minutes

Nice to add:

Vegetable salad from shredded carrots, kohlrabi and celeriac with a vinaigrette of fresh lemon and orange juice, Omega Vital-Oil, sea salt and 1-2 pinches of sugar.

Nutrition values (per serving)

487 kcal
33 g
21 g
41 g
Bread units: 
3.5 BE

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