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The Seal Beach Inn
Seal Beach, California
Chicken Cashew Curry Luncheon Sandwich
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 cashews, which have been partially broken in a plastic baggy. Another option is to add 1/2 cup almonds chunks and 1/2 cup cashew chunks. Add 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 low-fat mayonnaise add curry powder, lemon juice, and honey. Blend all well and toss with above ingredients. Serve on a fresh split croissant on a pretty curly lettuce leaf.
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