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Chicken: Cashew Chicken Curry Sandwiches

Source of Recipe

The Seal Beach Inn and Gardens Bed and Breakfast


List of Ingredients

6 chicken breast halves (three boneless, skinless chicken breasts)
1 cup cashews (optional 1/2 cup almond chunks & 1/2 cup cashews)
1 cup seedless grapes currants or golden raisins
3/4 cup low-
1 teaspoon curry powder to taste
1-1/2 teaspoons lemon juice
1 Tablespoon honey
Croissant
Curly lettuce leaf


Recipe

Broil, bake, or saute three boneless, skinless chicken breasts (six breasts halves). For especially juicy and tender chicken, we slowly saute the breasts in a skillet over a very, very low flame for about 20 minutes or until the meat is cooked, white inside. Shred cooked chicken into small bite-sized chunks. Add one cup of cashews which have been partially broken in a plastic baggy.

Another option is to add half a cup of almonds chunks and half a cup of cashew chunks and whole mixed. Add one cup of cleaned and washed seedless grapes (currants and/or golden raisins can be added or substituted for the grapes, although we find the grapes' juiciness makes this sandwich).


To 3/4 cup of low-fat mayonnaise add one teaspoon (or more to taste) of curry powder, one 1-1/2 teaspoons of lemon juice, and one Tablespoon of honey. Blend all well and toss with above ingredients. Serve on a fresh split croissant on a pretty curly lettuce leaf.
Serves: 6