Curry Chicken Salad Sandwiches

I happen to love curry, as previously mentioned in my Chicken Panang recipe. And I also love super easy recipes that come together within minutes, but also happen to be deliciously satisfying. This is one of those recipes. I recommend making this at least 2 hours in advance of when you plan on eating it because you want all of the flavors to hang out and become real good friends. We've got lots of wedding planning to do tonight, so that's all I've got for you. Enjoy!

Ingredients

2 boneless, skinless chicken breasts, cooked and cut into bite sized pieces
1/2 cup low-fat mayonnaise

1 1/2 TBSPs curry powder
1/2 tsp ginger
2 stalks celery, chopped fine
1/4 cup dried currants

1/4 cup cashews, chopped
sea salt, to taste
Udi's hamburger buns (or other sandwich/bread)
arugula

Preparation Instructions

Chop celery and cashews. Combine mayonnaise, curry powder and ginger. Add in chicken and stir and then, add in celery, cashews and currants. Salt to taste, cover and let all of the flavors combine in the refrigerator, for at least two hours before serving. Place a layer of arugula on the bottom bun, then a few scoops of chicken salad and then the top. Serve.