Cashew And Chicken Salad Sandwiches

• 2 cups ground roasted or poached chicken or cooked turkey (see note)
• 3 to 5 tablespoons light or regular mayonnaise
• 3 tablespoons chopped roasted unsalted cashews
• 1 stalk celery, finely chopped
• 2 tablespoons plain nonfat yogurt
• 1 1/2 tablespoons finely chopped chutney
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground coriander
• 1 tablespoon lemon juice
• Salt and ground black pepper to taste
• 4 slices good-quality white bread or whole-wheat bread

1. Combine all ingredients except bread, and mix well.
2. Refrigerate to blend flavors, if desired, for several hours or up to a day.
3. Spread equally on 2 slices of bread; top with 2 remaining slices, and serve.

ground roasted, regular mayonnaise, cashews, celery, nonfat yogurt, chutney, curry powder, ground coriander, lemon juice, salt, white bread

Taken from cooking.nytimes.com/recipes/11724 (may not work)