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Chicken Cashew Curry Luncheon Sandwich


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Chicken Cashew Curry Luncheon Sandwich 0 Picture


  • 6 boneless skinless chicken breast halves
  • 1 cup cashews (optional 1/2 cup almond chunks and 1/2 cup cashews)
  • 1 cup seedless grapes currants or golden raisins
  • 3/4 cup low-fat mayonnaise
  • 1 teaspoon curry powder to taste
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon honey
  • 6 croissants
  • Curly lettuce leaves


Servings 6


Step 1

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, one tablespoon of honey. Blend all well and toss with above ingredients. Serve on a fresh split croissant on a pretty curly lettuce leaf.

This recipe yields 6 servings.

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