Sous Vide Curry Chicken Salad on Naan Bread Sandwich

This recipe is a different and flavorful take on chicken salad: Curry powder and Naan bread give it some Indian inspiration. The walnuts give it a little crunch and the raisins add just a little sweetness. I used a Sous Vide immersion cooker to cook the chicken but if you don’t have one you can cook the chicken by any method you want; I suggest grilled, baked, or braised, but hey if you want to fry your chicken, to each his own.


1 pound chicken Breast

1 teaspoon of curry Powder

1/2 cup small celery slices

1/4 cup walnut halves, chopped in half

1/4 cup rasions

1 tablespoon minced sweet onion

3/4 cup mayo

1/2 teaspoon of ground pepper

pinch of paprika

1 teaspoon salt

8 slices Naan sandwich size or 4 regular size cut in half

4 large Romaine lettuce slices



  1. Preheat Sous Vide precision cooker at 150ºF
  2. Place chicken into zip lock or Sous Vide bag and season with half of salt, pepper, and curry powder
  3. Place into Sous Vide bath by lowering the bag into the water unsealed before it is fully submerged then sealing up once most of the air is let out
  4. Cook chicken no less than an hour and no longer than four hours.
  5. Once cooked, remove chicken from bath and cool chicken by either placing into the fridge immediately or to be even quicker place in an ice bath
  6. In a bowl mix the remaining curry powder, paprika, celery slices, walnuts, raisins, sweet onion, and mayo well. Salt to taste.
  7. Cut up cooled chicken into your desired chicken salad chunk size, I like them at about a quarter to half inch.
  8. Mix well with the chicken salad dressing
  9. Chill for about 4 hours
  10. Serve chicken salad on Naan bread and Romaine lettuce


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