Curry Almond Butter Chicken Salad Sandwich



  • 2 chicken breasts, cooked & cut into small cubes
  • 1 large sweet potato, peeled & cut into small cubes
  • 1 teaspoon coconut oil, melted
  • salt & pepper
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond butter
  • 1 tablespoon apple cider vinegar
  • 1 tsp honey
  • 1 tsp curry powder
  • 23 tsp sriracha, to taste
  • pinch of salt


  1. Preheat oven to 400 degrees. Place cubed sweet potatoes on a cookie sheet and toss with 1 teaspoon of melted coconut oil and salt and pepper. Roast for 15-20 minutes or until fork tender.
  2. In a small bowl combine coconut oil, almond butter, apple cider vinegar, honey, curry powder, sirracha & salt.
  3. In a larger bowl, combine chicken, sweet potatoes & sauce. Toss to combine and season to taste. Serve on whole wheat bread with lots of crispy greens!