Light & Hearty Cashew Curry Grilled Chicken Salad Sandwich

serves 4

1/2 cup Greek yogurt, plain non-fat (I used Fage)
2 tablespoons light sour cream
3/4 teaspoon curry powder
1 teaspoon kosher salt, to taste
1/2 teaspoon pepper
12 ounces Essential Grilled Chicken, 1/4-1/2" dice (about 1 pound pre-cook weight)
3/4 cup celery, 1/4-1/2" dice
2 tablespoons scallions, sliced
1/4 cup roasted unsalted cashews, chopped
juice of 1 lime (more to taste)
4 whole wheat 100 calorie thin hamburger buns (I used Sara Lee)

In a medium bowl combine yogurt, sour cream, curry powder, salt and pepper.   Whisk well to combine.  Add chicken, celery, scallions, cashews and lime juice.  Stir well until all ingredients are evenly coated.  If it seems too dry you can add more lime juice.

Divide into 4 equal portions (approximately 5 ounces each) and scoop onto buns.  Serve immediately.

NOTE:  You can also make this the day before and allow the flavors to meld.  It tastes heavenly the next day!

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