Sweet & Lightly Spicy Curried Chicken Salad Sandwich with Roasted Cashews and Golden Raisins, on Toasted Tandoori Naan
(Makes 1 lunch portion)
Ingredients:
3 chicken tenderloins, cooked and finely diced
1/2 celery stalk, finely diced
1 ½ tablespoons mayonnaise (for salad), plus ½ tablespoon (to spread on the naan)
1 teaspoon honey
½ teaspoon, scant, curry powder
¼ teaspoon, scant, turmeric powder
• Pinch salt/freshly cracked black pepper
• Pinch cayenne pepper (optional, for a little extra heat)
1 tablespoon roasted, chopped cashews
1 tablespoon golden raisins
1 green onion, finely chopped
1 tablespoon chopped, fresh cilantro leaves
1 piece tandoori naan, toasted
½ cup arugula or romaine greens, loosely packed
Preparation:
-To make the salad, add all ingredients through the chopped cilantro leaves into a bowl, and mix together until well combined.
-To assemble, cut the piece of toasted naan in half; spread the remaining ½ tablespoon of mayo over the two halves, and layer the greens over one of the halves; add the curried chicken salad on top of the greens and cover with the other half of the naan; to store, wrap the sandwich in foil or in plastic wrap, and keep cold in the fridge until ready to enjoy.
