Creamy curried chicken salad with sweet raisins, crunchy cashews, and fresh herbs served between warm toasted naan for a quick, flavorful sandwich.

1/2 cup mayonnaise

1 tablespoon honey

1 1/2 teaspoons curry powder

1/2 teaspoon turmeric powder

1/8 teaspoon cayenne pepper (or to taste)

2 cups cooked chicken, chopped (rotisserie recommended)

1/4 cup roasted cashews, roughly chopped

1/4 cup golden raisins

1/4 cup green onion, chopped

2 tablespoons fresh cilantro, chopped

Salt and pepper, to taste

2 pieces tandoori naan, toasted

Chopped greens (romaine, green leaf, red leaf, arugula)

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In a medium bowl, whisk together mayonnaise, honey, curry powder, turmeric, and cayenne until smooth.
Add chopped chicken, cashews, raisins, green onions, and cilantro. Stir until evenly coated.
Season the mixture with salt and pepper to taste.
Cut each piece of naan into quarters and toast until warm and slightly crisp.
Layer greens on one naan piece, spoon curried chicken salad on top, and cover with another naan piece. Repeat for remaining sandwiches.

Replace cashews with sliced almonds for a different texture.

Add diced apples or grapes for extra sweetness.

Swap naan for pita or sourdough when needed.

Substitute part of the mayo with Greek yogurt for a lighter dressing.

Add extra cayenne or hot sauce for more heat.