1 pound boneless and skinless cooked chicken, cooled and cut into small cubes
1/3 cup plain nonfat yogurt
1/3 cup sour cream
1/4-1/3 cup Dijon mustard, to taste
1 tablespoon curry powder
1/3 tablespoon ground cumin
1/3 teaspoon cayenne pepper, plus more to taste
1/3 cup raisins or 5/8 cup halved red seedless grapes
Kosher salt, to taste
Ground black pepper, to taste
1/3 cup cashews
- In a large bowl, combine yogurt, sour cream, mustard, curry powder, cumin and cayenne pepper. Add the cubed chicken and raisins or grapes. Season with salt, pepper and more cayenne, if desired. Refrigerate 30 minutes to allow flavors to blend.
- Mix in the cashews right before serving so they stay crunchy. Can be served as a sandwich on bread or on a bed of lettuce as a salad. Makes 6 sandwiches.
Sprout, Veggies & Avocado on Whole Wheat Bread
8-10 slices of your favorite whole wheat bread
1 large or 2 small ripe tomatoes, cored and sliced
4 or 5 large leaves of green leaf or other leafy lettuce
1 small red onion, thinly sliced
1 large carrot, peeled and shredded
1 small cucumber, sliced thin the long way
Four ripe avocados, mashed with salt and pepper and a teaspoon of lemon juice, left slightly chunky
Mayonnaise or mustard, optional
Spread avocado on one slice of bread. Layer lettuce, tomatoes, cucumbers, carrots, alfalfa sprouts then onions, in that order, on the opposite slice. Close and enjoy. Makes 4-5 sandwiches.