Chicken and Curried Cauliflower Salad Sandwiches Recipe

Try this tasty — and practically meatless! — sandwich alternative that gets a zip from onion and curry mayonnaise.
By Joy Manning and Tara Mataraza Desmond
December 16, 2010
Add to My MSN

You’ll absolutely love this delectable Chicken and Curried Cauliflower Salad. Serve it up on hearty, toasted bread.

Content Tools

Related Content

Cream of Cauliflower Soup

A healthy comfort food!

Meatless Monday Recipe: Mushroom Bread Pudding

When you celebrate Meatless Monday with hearty, savory Mushroom Bread Pudding, no one will miss the ...

How Do YOU Save Money on Meat? Share Your Best Tips!

Readers share their best ideas for saving money on meat and their recipes for almost meatless, flexi...

Healthy Lunch Recipes

This time of year, many are intent on healthier eating, but find it hard to find healthy foods that ...


1 medium head cauliflower, chopped into 2-inch pieces (about 6 cups) 
1 tablespoon plus 1 teaspoon canola oil 
1 teaspoon hot curry powder 
Kosher salt and freshly ground black pepper 
1 (1-pound) bone-in, skin-on chicken breast  
1/3 cup salted roasted cashews, coarsely chopped 
1/3 cup golden raisins 
Toasted slices rye, pumpernickel, or other brown bread 
1 egg yolk 
1 1/2 teaspoons white wine vinegar 
1/8 teaspoon salt 
3 grinds black pepper 
1/4 teaspoon mustard 
1/2 cup canola oil 
2 scallions, white and green parts, sliced very thin 
1/2 teaspoon hot curry powder 
2 tablespoons grated onion 


To prepare the cauliflower and chicken, arrange 2 racks in the oven and preheat to 400 degrees Fahrenheit. Toss the cauliflower with the 1 tablespoon oil, curry powder and 1/4 teaspoon salt in a bowl, and arrange in a single layer on a rimmed baking sheet or in a glass baking dish. Put the chicken in a roasting pan or on a rimmed baking sheet, brush with the remaining 1 teaspoon oil, and season with salt and pepper. Transfer both to the oven, one on each rack. Roast the cauliflower for 20 minutes. Remove from the oven and let cool. Let the chicken roast for an additional 10 to 15 minutes (30 to 35 minutes total), until a meat thermometer registers 160 degrees. Remove from the oven and cool.

To make the mayonnaise, whisk the egg yolk in a bowl with the vinegar, salt, pepper and mustard. When well-combined, begin adding the oil very slowly, a few drops at a time, until about a quarter of the oil has formed a smooth emulsion with the yolk. Add the remaining oil in a slow, steady stream, whisking constantly. To this 1/2-cup of basic mayo, add the scallions, curry powder and the grated onion. Taste for seasoning and adjust as needed, and refrigerate until ready to use.

To prepare and serve the salad: When the chicken is cool, remove and discard the skin, cut the meat from the bone, and dice it into 1/2-inch pieces. Give the cauliflower a rough chop so the pieces are no more than a 1/2 inch. In a large bowl, combine the chicken, cauliflower, mayo, cashews and raisins and toss until well-mixed. Taste for seasoning, adding more salt, pepper or curry if you like. Scoop the salad onto toasted bread and enjoy. Serves 4 to 6. 

Tip: When making the mayo, pouring the oil from a measuring cup with a spout or squeeze bottle makes it easier to control the flow. 

For more recipes from Joy Manning and Tara Mataraza Desmond’s book Almost Meatless, try Albóndigas and Tofu-Turkey Sloppy Joes. 

Post a comment below.


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.