Coconut chili chicken sandwich

Before we headed out for a picnic today, I made hearty brunch sandwiches for my boys and hubby. They are very easy to put together. So here goes. 

Serves 6


12 slices of whole wheat sandwich bread

1 cucumber, sliced

2 red onions, cut into rings 

2 large tomatoes, sliced

6 cups fresh baby spinach 

For the coconut chili chicken

4 cups boneless chicken, cut into thin slices

1/2 cup coconut milk

1 tsp chili powder 

1/2 tsp turmeric

1/4 tsp garam masala 

1 tsp garlic, minced 

Salt to taste

1 Tbsp olive oil 


In a pan on medium high heat, add olive oil. Add garlic when the olive oil is warm. As it bubbles, add the sliced chicken and sauté on high heat for 4-5 minutes. 

When it is browned, add salt, and all the spices powders. Turn the heat down to medium. Cook for 5 minutes. 

Add in the coconut milk and cook until the mixture turn thick and creamy. Turn off the heat. While the chicken cools, assemble the sandwiches.

Build the sandwich with baby spinach, cucumber slices, tomato slices, red onion rings, and then top it with spoonfuls of creamy chicken. Serve with ranch or southwest salad dressing on the side. Devour right away. Enjoy!