Curry Chicken Salad Sandwich

• 3 Tablespoons Golden Raisins
• 3 cups Shredded Rotisserie Chicken
• 2 stalks Celery, Chopped
• 1/4 whole Onion, Diced
• 1/2 teaspoons Curry Powder
• 1 whole Carrot, Peeled And Shredded
• 1/4 cups Olive Oil Mayonnaise
• 8 slices Whole Grain Bread
• Sandwich Toppings Of Choice: Tomatoes, Lettuce, Etc

1. 1. Soak the raisins in a bowl of hot water for 10 minutes so that they can plump up.
2. 2. Place the chicken, celery, onion, curry powder, carrot, and mayonaise into a bowl. Drain the water off of the raisins then add them into the bowl. Mix thoroughly.
3. 3. Toast the bread. Place the lettuce on top of 4 of the bread slices, then top with the tomatoes, and follow with a heaping scoop of the chicken salad. Top with another piece of bread and enjoy!
4. This recipe was adapted from the Chicken Salad Sandwich in the Eat This, Not That Cookbook.

golden raisins, rotisserie chicken, stalks celery, ubc, curry powder, carrot, ubc, bread, sandwich

Taken from tastykitchen.com/recipes/salads/curry-chicken-salad-sandwich/ (may not work)