Shredded Curry Chicken Sandwich Filling

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A very crowd friendly salad sandwich filling that can be whipped up in no time flat. Serve in fresh rolls, burger buns, pita pockets, or roll up in warmed tortillas. Delicious on its own if you are carb free.

Inspired by:

recipe updated Sep 7, 2020


  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Scallion icon
    2 (about 30 g)
  • Chicken breast icon
    Chicken breast
    2 (about 225 g)
  • Water icon
    600 g (about 2 ½ cups)
  • Lemon juice icon
    Lemon juice
    1 ⅛ tbsp (about 15.75 g)
  • Curry powder icon
    Curry powder
    1 ⅝ tbsp (about 10 g)
  • Mayonnaise icon
    200 g (about ¾ cup)
  • Dried cranberries icon
    Dried cranberries
    100 g (about 1 cup)
  • Fresh parsley icon
    Fresh parsley
    3 sprigs
  • Walnuts icon
    80 g (about ¾ cup)
  • Spinach icon
    as needed


  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Simmering basket
  • kCook icon Small bowl

Step preview

  1. Add chicken breast to the simmering basket
  2. Add water to the TM5 bowl
  3. Cook chicken until cooked through - approx 13 min, 100°C, speed 3
  4. Drain TM5 bowl
  5. Add lemon juice, curry powder and mayonnaise to a clean small bowl
  6. Mix with tablespoon until well combined
  7. Transfer chicken to TM5 bowl
  8. Transfer content of small bowl to TM5 bowl
  9. Add dried cranberries and fresh parsley to the TM5 bowl
  10. Fit TM5 bowl to TM5
  11. Chop - approx 4 sec, reverse speed 5
  12. Then add celery stalk, walnuts, scallion and spinach to the TM5 bowl
  13. Mix - approx 4 sec, reverse speed 3
  14. Serve
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