Description
Spring Chicken Salad Sandwiches with Lentils and Spicy Honey Mayo. A quick lunch or dinner option!
Ingredients
- ⅔ cups Mayonnaise
- 2 Tablespoons Store-bought Chili Garlic Sauce
- 1 Tablespoon Honey
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper
- 1 pound Fully-cooked Boneless And Skinless Chicken Breast, Diced Small Or Shredded
- 1 stalk Celery, Diced Small
- 1 cup Fresh Peas
- 1 cup Green Lentils, Cooked Per Manufacturer's Instructions
- ¾ cups Roasted And Chopped Cashews
- 2 Tablespoons Green Onions, Sliced
- 2 cups Baby Arugula
- 4 ounces, weight Goats Cheese
- Sandwich Rolls, Lettuce Wraps Or Wraps
- ⅔ cups Mayonnaise
- 2 Tablespoons Store-bought Chili Garlic Sauce
- 1 Tablespoon Honey
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper
- 1 pound Fully-cooked Boneless And Skinless Chicken Breast, Diced Small Or Shredded
- 1 stalk Celery, Diced Small
- 1 cup Fresh Peas
- 1 cup Green Lentils, Cooked Per Manufacturer's Instructions
- ¾ cups Roasted And Chopped Cashews
- 2 Tablespoons Green Onions, Sliced
- 2 cups Baby Arugula
- 4 ounces, weight Goats Cheese
- Sandwich Rolls, Lettuce Wraps Or Wraps
Preparation
In a large bowl, whisk together the mayo, chili garlic sauce, honey, salt, black pepper and cayenne pepper. Taste and add more chili garlic sauce, honey or more mayo where desired.
Into the bowl with the dressing, add the chicken, celery, peas, cooked lentils, cashews and green onions. Fold the ingredients together until combined. Adjust seasoning to taste.
Assemble your chicken salad sandwiches on top of beds of lettuce, sandwich rolls, wraps or lettuce wraps. Top with fresh baby arugula and goat’s cheese.
The chicken salad will keep for 2-3 days in an airtight container in the refrigerator.
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