CS Curried Rotisserie Chicken Salad Sandwich

Toast almonds - Heat a small skillet over medium heat. Add almonds and toast, stirring frequently, until light golden brown, 4 to 5 minutes. (Can be done up to 5 days ahead)

Rotisserie chicken - (If making Thursday’s meal, prep chicken for that night at the same time.) Take meat off the bone and shred. Use a knife or your hands. (Can be done up to 5 days ahead)

Make curried yogurt sauce - Whisk together yogurt, mayonnaise, curry powder, and some salt and pepper. (Can be done up to 5 days ahead)

Celery - Thinly slice celery. (Can be done up to 5 days ahead)

Make chicken salad - Chop green onions. Combine rotisserie chicken (remember to reserve Thursday’s portion), almonds, celery, green onions, and golden raisins (if using). Add curried yogurt sauce until the chicken salad is as creamy as you’d like it. (Note: You likely will not need to add all of the curried yogurt sauce, so reserve any that remains.) (Can be done up to 3 days ahead)

Croissants / Tomatoes / Lettuce - Prep as directed.

Toast croissants.

Give chicken salad a stir. Taste and season with some salt and pepper. (If the salad was made ahead, you may want to add a bit more curried yogurt sauce.)

Fill croissants with tomatoes, lettuce, and chicken salad.

Serve sandwiches with baby carrots on the side. Dip carrots in any curried yogurt sauce that wasn’t used in the chicken salad. Enjoy!