Recipe by Lynfred Brand Ambassador, Laura Lorenz

Makes 4 large sandwiches

4 cups diced chicken *
1 cup prepared mayonnaise (full fat)
¾ cup cashews, roughly chopped (roasted and salted)
½ cup dried cranberries (unsweetened)
1 teaspoon yellow curry powder
¾ cup green onions, chopped (green parts only)
1 ¼ cups fuji apple, peeled and chopped
Salt and pepper to taste
Bread of choice for the sandwiches (croissants recommended)
Lettuce of choice for the sandwiches (butter lettuce recommended)

Whisk the mayonnaise and curry powder together in a large bowl; then fold in the remaining
ingredients. Next, salt and pepper to taste. Refrigerate the chicken salad (before assembling the
sandwiches) for at least 30 minutes to let all the flavors meld together. Enjoy!

*You may use boiled chicken, or my favorite shortcut…rotisserie chicken! Just skin the chicken,
then shred and chop into bite size pieces.