The Seal Beach Inn

Seal Beach, California

Specialty Recipe

Chicken Cashew Curry Luncheon Sandwich

Ingredients

6 chicken breast halves (three boneless, skinless chicken breasts)

1 cup cashews (optional 1/2 cup almond chunks & 1/2 cup cashews)

1 cup seedless grapes, currants, or golden raisins

3/4 cup low-fat mayonnaise

1 teaspoon curry powder (or to taste)

1-1/2 teaspoons lemon juice

1 Tablespoon honey

Croissants

Curly lettuce leaf

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.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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