Recipe: Ocean Reef Club Curried Chicken Salad Sandwiches with Mango, Grapes and Cashews

CURRIED CHICKEN SALAD SANDWICHES



4 chicken breast halves, boneless and skinless
4 cups water
1 (14 oz) can low-sodium chicken broth
FOR THE DRESSING:
3/4 cup mayonnaise
1 tbsp curry powder
1 tbsp lime juice
1 tsp honey
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground black pepper
FOR THE SALAD:
1 red onion, medium-sized, chopped
1 ripe mango, peeled and diced
1 cup red seedless grapes, halved
1/2 cup roasted cashews
FOR SERVING:
6 leaves butter lettuce
6 soft sandwich rolls

In medium-sized saucepan over medium heat, bring 4 cups water and chicken broth to low simmer. Add chicken and cook, uncovered, for 6 minutes. Remove pan from heat and cover; let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop chicken into 1/2 inch pieces.

While chicken is cooling, in large bowl whisk together mayonnaise, curry, lime juice, honey, ginger, salt and pepper. Add chicken, onion, mango, grapes and cashews. Stir gently to combine.

Slice each roll and place lettuce leaf on each. Divide chicken salad among the six rolls and serve.

Makes 6 sandwiches
Source: the Cooking School at the Ocean Reef Club, Miami, FL, National Chicken Council