Asian Curry Chicken Salad Sandwich

• 2 teaspoons olive oil
• 2 chicken breasts organic, cut into 1/2 pieces
• 1 teaspoon shallot 1/2 minced
• 1 clove garlic minced
• 1 teaspoon ginger grated
• coarse salt
• cracked black pepper
• 1 teaspoon rice wine vinegar
• 4 lettuce leaves smalls
• 8 tomato slices
• 4 French rolls soft
• 1 cup mayonnaise plus extra for spreading on rolls
• 2 teaspoons lime zest
• 2 teaspoons lime juice
• 1 teaspoon curry powder
• fresh ginger teaspoon grated
• 1 teaspoon Sriracha or more to taste
• 1 teaspoon shallot minced
• 2 teaspoons celery minced
• 1 teaspoon fresh cilantro minced
• 1 teaspoon fresh mint minced
• cashews cup coarsely chopped or crushed

1. Heat olive oil in a large saute pan over medium-high heat. When pan is heated, add chopped chicken, shallot, garlic, ginger and a pinch of salt and pepper. Stir and cook for 6 minutes. Reduce heat and stir in rice wine vinegar. Remove chicken from heat onto a plate to cool. Chicken will be done when juices run clear and internal temperature reaches 165u0b0 F.
2. In a medium mixing bowl, combine mayonnaise, lime zest and juice, curry powder, ginger, Sriracha, shallot, celery, cilantro, mint, cashews and chopped chicken. Stir. Adjust seasoning with salt and pepper, lime juice and hot sauce to your liking. Lightly spread a thin layer of mayonnaise onto each roll, and evenly spread chicken salad between four rolls. Add a lettuce leaf and 2 tomato slices per sandwich and serve.

olive oil, chicken breasts organic, shallot, garlic, ginger grated, salt, cracked black pepper, rice wine vinegar, smalls, tomato, mayonnaise, lime zest, lime juice, curry powder, fresh ginger, sriracha, shallot, celery, fresh cilantro, cashews

Taken from www.yummly.com/recipe/Asian-Curry-Chicken-Salad-Sandwich-1644819 (may not work)