Curried Chicken Salad Buns with Peas and Greens
Curried Chicken Salad Buns with Peas and Greens are delightful Danish-style open-face sandwiches. Warm curry, fresh peas, and zesty micro greens add brightness to the creamy chicken atop chewy Rye Berry Buns.
Ingredients
- ½ cup prepared mayonnaise
- 1 tablespoon Dijon or whole-grain mustard
- 1 teaspoon curry powder, or to taste
- Sea salt and freshly cracked black pepper, to taste
- 1 pound chopped roast chicken
- ½ cup petite peas, thawed from frozen or blanched fresh
- ¼ cup finely chopped celery root or celery stalks
- 2 tablespoons chopped sweet pickle
- 1 tablespoon chopped capers
- 1 tablespoon chopped fresh chives
- Microgreens or radish sprouts, for garnish
- 1 batch Rye Berry Buns or dense dark rye bread, sliced
Instructions
- In a large bowl, whisk together the prepared mayonnaise, mustard, and curry powder. Season to taste with sea salt and pepper.
- Add the remaining ingredients except the greens and coat thoroughly.
- Spoon some of the salad onto each Rye Berry Bun half or sliced rye and top with some of the greens.
- Serve immediately or refrigerate for up to 1 hour.
- Any leftover salad may be refrigerated for up to 3 days.
Notes
Servings: 8 appetizer servings