Day 6: The salad sandwich

I'm taking my sixth day and using it to praise the salads of the world and I don't mean the green kind. I was inspired by the Sandwich Issue of Saveur to prep and make some salads for sandwiches. You know- or not even for sandwiches. These concoctions have been sustaining me through long nights at work that last between 4pm and 11pm for a least a couple weeks now- especially when made with chicken. I am obsessed with chicken salads.

Tonight started my new love of curry lime chicken salad from Wheatsville Co-Op. Wheatsville is nice co-op grocery store around the corner from work for raw foodists, vegans, and organic meat-lovers alike. It now holds my addiction that's made with natural chicken, curry, cashews, red pepper, and mango that I will probably be eating all next week.

I recently made this one- just as yummy:

Makes about 6 cups

1 lb. cooked chicken breasts, cut into ½″ cubes

1 cup mayonnaise

1 cup thinly sliced celery

1 cup halved purple grapes

½ cup sliced almonds, toasted

1 tbsp. finely chopped parsley

1 tsp. kosher salt, plus more to taste

½ cup whipped cream

Freshly ground black pepper, to taste

Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.

courtesy of  Saveur