Ingredients
2 cup cooked, shredded chicken breast (about 1/2 lb)
¼ cup diced and peeled carrot
½ cup diced mild-flavored apple with skin, such as Fuji or Gala, sprinkled with lemon juice
1 small ripe mango, peeled and diced
2 scallion, thinly sliced
¼ cup coarsely chopped cashews
2 raisin
2 Tbsp mayonnaise
¼ cup plain yogurt
⅓ cup apple cider vinegar
1 tsp minced fresh ginger
1 tsp curry powder
2 tsp cayenne pepper
⅛ tsp salt
4 slice toasted bread
¼ cup diced and peeled carrot
½ cup diced mild-flavored apple with skin, such as Fuji or Gala, sprinkled with lemon juice
1 small ripe mango, peeled and diced
2 scallion, thinly sliced
¼ cup coarsely chopped cashews
2 raisin
2 Tbsp mayonnaise
¼ cup plain yogurt
⅓ cup apple cider vinegar
1 tsp minced fresh ginger
1 tsp curry powder
2 tsp cayenne pepper
⅛ tsp salt
4 slice toasted bread
Directions
In a bowl, mix together chicken, carrot, apple, mango, scallions, cashews, and raisins. In a separate bowl, whisk together remaining salad ingredients until smooth and creamy.
Pour dressing over chicken mixture, stirring until well coated. Refrigerate in an airtight container at least 2 to 3 hours before serving; it tastes best chilled.
Place toasted bread on a clean work surface. Divide chicken salad evenly between 2 slices. Close sandwiches and cut each in half on the diagonal.
Recipe from The Encyclopedia of Sandwiches by Susan Russo/Quirk, 2011.
