I participated in a campaign on behalf of Mom Central Consulting (#MC) for Jif. I received a promotional item as a thank you for participating.
I’m not a huge fan of PB&J (as I mentioned when I introduced my cookie butter and jelly popcorn.) Maybe it’s because I had it one too many times in elementary school. I mean, I don’t hate it by any means, but it’s just not my #1 favorite.
However, I do loveee sandwiches, especially fancy ones. Every now and then, Forrest and I will go to the store and buy all the fixins’ to make delicious, gourmet sandwiches. One of my favorite fast casual restaurants is Zupas, and the other is Panera. And even though I don’t love the traditional PB&J, that doesn’t mean I feel that peanut butter never belongs in a sandwich!
Before I share this delicious, Thai Peanut Chicken Salad Sandwich, I wanted to share a really neat contest some of your should enter – The Most Creative Sandwich Contest. It’s put on by JIF every year, and if you have a child between the ages of 6 and 12, have a jar of JIF peanut butter, then put on your thinking caps, and invent an amazing sandwich using two tablespoons of peanut butter. I only wish Jack was older so I could enter! And if the idea of winning a cooking contest isn’t tempting enough, the winner gets a $25,000 college fund AND a trip to New York! Just to get the creative juices flowing, here’s a picture of one of last year’s finalists entries, the Magnificent Mole Chicken Torte:
So even though I can’t enter this contest because Jack isn’t even two years old yet, I still came up with a fun idea — Thai Peanut Chicken Salad Sandwich.
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Now this sandwich has a few different elements — the peanut sauce, the chicken salad, and a few Asian flavor flairs. It’s kind of a combination of two different sandwiches I absolutely love. The first — the Thai Chicken Sandwich from Zupas. I don’t know how nation-wide Zupas is…but they are all over the place here in Utah. I was first introduced to it by my roommates during my freshman year of college, and it quickly became my favorite place to eat!
The other inspiration is from a sandwich I had at the Museum of Arts Cafe at BYU. This is a somewhat secret restaurant on BYU campus that I don’t think a lot of people know about…but is so yummy. It’s a little more expensive than other places around campus, but it’s worth the cost. They have a curry chicken salad there that I crave all the time. I love chicken salad, and this recipe is no exception. Recently, I started using only Greek Yogurt in my chicken salad (as opposed to Mayo) and I think it tastes SO much better. Chobani is my favorite brand to use.
For this sandwich, you just need to make the chicken salad, the peanut sauce, slice up some cucumbers and Romaine lettuce, and buy a bottle of Sweet Chili Thai Sauce, and you’ll be good to go. The peanut sauce is super simple — it’s my mom’s recipe, and it goes great with other things like chicken stir fry!
Below, you’ll find three recipes; one is for the sandwich, one is for the peanut sauce, and the other is for the chicken salad. I feel like these recipes are all deserving of their own recipe card, since they can all be used separately. I hope you’ll enjoy this yummy sandwich as much as I did! Oh, and the Torta rolls I found at Walmart, though they sell very similar ones at Costco as well. I really think they are a necessity in this sandwich!
- 1 recipe of Thai Peanut Sauce, see below
- 1 recipe of Curry Chicken Salad, see below
- 1 cucumber
- Sweet Chili Sauce
- Romaine Lettuce
- Torta Sandwich Rolls
- Thai Peanut Sauce
- 1 cup chicken boullion (use a boullion cube or powder NOT canned)
- 1/3 cup creamy Jif peanut butter
- 3 Tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1 tablespoon corn starch
- 1 teaspoon soy sauce
- Curry Chicken Salad
- 1 12.5 ounce canned chicken, drained
- ½ cup Chobani Greek Yogurt
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- Prepare chicken boullion in a sauce pan on the stove, and bring to a slow boil.
- Add in the remaining ingredients, and whisk until thick and creamy.
Curry Chicken Salad:
- Place canned chicken in a bowl and break apart with a fork.
- Add Greek yogurt, curry powder, and lemon juice. Mix together will with the fork.
- Refrigerate until ready to serve.
- Prepare peanut sauce and curry chicken salad. Thinly slice cucumbers.
- Lightly toast the torta rolls under broil in the oven, about 1.5 minutes on each side.
- On the bottom roll, layer chicken salad, about a teaspoon of sweet chili sauce, four cucumber slices, then romaine.
- On the top roll, spread a very thin layer of peanut sauce.
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