
Add the shredded cooked chicken to a mixing bowl. Stir in the mayonnaise, Dijon mustard, curry powder, mango chutney, Sriracha, raisins, diced apple, red onion, and celery until everything is evenly coated.



Season with freshly ground black pepper, then taste and adjust with a little more chutney for sweetness, Sriracha for heat, or mayonnaise if you prefer a creamier salad.

Place butter lettuce on each sandwich bun. Spoon the curried chicken salad over the lettuce, then top with pickled cucumber slices and pepper jack cheese.



Close the sandwiches and serve right away, or chill the chicken salad briefly before assembling for a cooler, more developed flavor.

