Curry Chicken Salad Sandwiches

Preheat the oven to 375ºF and line a cookie sheet with aluminum foil. Lay out the chicken tenders in a single layer on the foil. In a bowl, stir the garlic powder, dried thyme, salt, pepper and pepper together. Generously sprinkle the chicken with the spice mixture, reserving about half of it for the salad. Then drizzle the chicken with a little olive oil on top. Bake the chicken for about 25 to 30 minutes, until cooked through and just slightly golden around the edges. Take it out and let it cool completely.

While the chicken bakes and cools, prepare the homemade mayo. Combine the Dijon, vinegar and egg yolk in a bowl and whisk them together. Wrap the bowl in a cold, wet towel. This helps the mayo emulsify. Slowly pour in the canola oil while continuously whisking until a creamy, thick mayo forms. Set it aside. Take the cooked and cooled chicken and dice it into small, bite sized pieces.

Combine the chicken, the remaining spice mixture, mayo, celery, peanuts, dill and curry powder in a large bowl. Toss it together thoroughly to finish the salad. Cover the bowl and let it sit in the refrigerator for at least 2 hours or up to overnight. The chicken salad will keep for a couple of days in a sealed container. Toast your favorite sandwich bread and spread a generous amount of the salad in between for an amazing sandwich! I served mine with a pickle and potato chips on the side.