Curried Chicken Salad Flatbreads

shredded poached chicken, red grapes, walnuts, arugula, flatbreads, curry dressing

Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 637 | Allergens: Contains Egg (Mayo), Tree Nuts (Walnuts), Soy (Flatbread) + Wheat (Flatbread) | Excellent Source of: Calcium, Fiber, Protein, Vitamin C | Good Source of: Iron, Potassium


  • - Chef's Knife
  • - Measuring Spoons
  • - Medium Bowl
  • - Medium Saucepan with Lid
  • - Small Skillet

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Arugula
  • - Chicken Breasts
  • - Curry Powder
  • - Flatbreads
  • - Honey
  • - Mayonnaise
  • - Red Grapes
  • - Scallions
  • - Walnuts

Wine Pairings by @grapefriend

A floral, fragrant Gewürztraminer is a traditional go-to with curry-flavored dishes.

Beer Pairings

Choose an American IPA for this bistro-style sandwich.

TK Table Talk:

Name a favorite of each: Band, album, song.

What To Do:

Curried Chicken Salad Flatbreads- Step 1

1. Poach chicken: Massage chicken with 1 teaspoon salt and ½ teaspoon pepper. Add to a medium saucepan. Cover with cold water by 1-inch. Bring to a boil over high heat. Immediately reduce heat and simmer for 7 minutes. Remove pot from heat and cover. Let stand until the chicken is cooked through (about 14 minutes). Remove chicken to a cutting board to cool slightly. Reserve 1 tablespoon poaching liquid. Shred chicken with two forks.

Curried Chicken Salad Flatbreads- Step 2

2. Prep ingredients: Halve grapes. Chop walnuts and place in a dry skillet over medium heat. Cook 1 to 2 minutes or until toasted. Warm flatbreads in an oven preheated to 350°F for 2 to 3 minutes, or in a warm skillet.

Curried Chicken Salad Flatbreads- Step 3

3. Make dressing: Stir together mayonnaise, honey, and curry powder in a medium bowl. Stir in reserved poaching liquid.

Curried Chicken Salad Flatbreads- Step 4

4. Finish chicken salad: Combine dressing, chicken, walnuts, grapes, and scallions. Season with salt and pepper to taste.

To Serve: Spoon chicken salad evenly on flatbreads. Top with arugula. Drizzle with olive oil to taste.

Pro Tip:

This chicken salad is a great make and take lunch. Make it the night before; the flavors get even better over time.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife