Cilantro Lime Chicken Salad Sandwiches

I hate mayo. I always have, and therefore tend to steer clear of classic summer "salad recipes" that consist of some yummy food smothered in the stuff. But with this Chicken Salad the mayo is altered so drastically that Josh and I both were singing its praises. This is definitely a recipe that will stick, especially in the hot months ahead.

Cilantro Lime Chicken Salad Sandwiches
2 cooked and shredded chicken breasts
1 sweet onion, cut into half rings
1.3 c fat free mayonnaise
1/4 c. roughly chopped cashews
1 heaping Tbs fresh chopped cilantro
1 Tbs. lime juice
1/4 tsp. garlic powder
toasted bread or buns and other sandwich toppings including tomatoes, spinach leaves, and cucumbers.

In a frying pan over med heat cook the onion slices with only a little cooking spray, adding water if needed to keep onions slightly moist. Allow to cook about 10 minutes or until the onions have a caramelized color. If you really want them "caramel-y" add a little sugar near the end of the cooking time, I did and it was pretty tasty. While the onions cook combine mayo, cilantro, lime juice, and garlic powder. In a large mixing bowl combine chicken, cashews, and the cooked onion. Add the dressing mixture and stir until all is well combined and lightly coated.

Serve chicken salad on toasted buns or sourdough bread (I used a multi-grain bun which was tasty and really filling) topping with spinach, tomatoes, cucumbers, or whatever you like.

Happy Cooking!