Spring Chicken Salad Sandwiches with Lentils and Spicy Honey Mayo

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• ⅔ cups Mayonnaise
• 2 Tablespoons Store-bought Chili Garlic Sauce
• 1 Tablespoon Honey
• ½ teaspoons Kosher Salt
• ¼ teaspoons Black Pepper
• ¼ teaspoons Cayenne Pepper
• 1 pound Fully-cooked Boneless And Skinless Chicken Breast, Diced Small Or Shredded
• 1 stalk Celery, Diced Small
• 1 cup Fresh Peas
• 1 cup Green Lentils, Cooked Per Manufacturer's Instructions
• ¾ cups Roasted And Chopped Cashews
• 2 Tablespoons Green Onions, Sliced
• 2 cups Baby Arugula
• 4 ounces, weight Goats Cheese

Also mentioned in the method: bread

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the green lentils and simmer them in water according to the package directions until tender, about 25 minutes. Drain well and let cool completely.

2. Bring a pan of water to a boil, add the fresh peas and cook for 2 minutes. Drain, rinse under cold water and pat dry.

3. In a large bowl, whisk the mayonnaise, chili garlic sauce, honey, kosher salt, black pepper and cayenne pepper until smooth to make the spicy honey mayo.

4. Add the diced fully-cooked chicken, celery, peas and cooled lentils to the spicy honey mayo and fold gently to coat.

5. Cover and refrigerate the chicken salad for 30 minutes so the flavors meld and it chills thoroughly.

6. Crumble the goat cheese and fold it into the chilled salad along with the sliced green onions.

7. Just before serving, stir in the roasted chopped cashews so they stay crunchy.

8. Toast or lightly warm your bread as desired, then pile on baby arugula and spoon the chicken salad over it to make the sandwiches.