A couple weeks ago, while on vacation, I wanted to venture out and make something a little different for lunch. I have been craving a nice chicken salad but wanted a recipe that went beyond the basics. This Cashew Chicken Salad, adapted from The Best of Cooking Light Everyday Favorites, fit the bill perfectly. The curry gave the salad a great flavor and the cashews added a very pleasant crunch. At the last minute I decide to add a pinch of ground red pepper which gave it the zing I was looking for.
The only thing I would change for next time is I would make this sandwich into a wrap. The chicken salad was not staying on the sandwich thins as much as I would have like and it got a bit messy. Other than that this was a very satisfying summer sandwich.
Cashew Chicken Salad Sandwiches
Servings: 2 sandwiches
Serving size: 1 sandwich
Approximate nutritional information:
1/4 cup sour cream
1 tablespoon mayonnaise
1/4 teaspoon curry powder
1/8 teaspoon (or a pinch) or ground red pepper *optional
2 cups chopped cooked chicken (about 2 breasts) * I used grilled chicken but you can use baked, roasted, or whatever cooked chicken you have on hand.
1/3 cup chopped celery
1 tablespoon finely chopped green onions
2 tablespoons chopped dry roasted unsalted cashews
salt and pepper to taste
2 slices of tomato
1/2 cup baby spinach
2 Arnold’s 100 calorie sandwich thins.
Step 1. In a large bowl stir together sourcream, mayonnaise, curry powder, and ground red pepper (if you are using it).
Step 2. Stir in the chicken, celery, green onions, and cashews until well combined. Add salt and pepper to taste.
Step 3, Serve on sandwich thins or in 100 calorie wraps with tomato and baby spinach.
Make ahead instructions: The chicken mixture cannot be frozen but it certainly can be made up to 2-3 days ahead of time and kept in the refrigerator till you are ready to eat it.