"While dining in Denver, I had a bite of my husband’s ‘chicken cashew sandwich’ and wished I’d ordered it, too. It tasted ‘healthy’! And I strive to eat a ‘healthy’ meal since I was born with a sweet tooth. Dare I miss dessert? Never! So this is my version of a chicken cashew sandwich."

Janet Kendall

Makes 3-4 servings

One package skinless boned chicken thighs or breasts (I’ve also used the equivalent amount of leftover turkey.)

Two celery sticks

Mayonnaise

˝ cup broken cashews

One package Pita Bread

One package alfalfa sprouts

One avocado

Course ground pepper to taste

Dash of paprika

Salt to taste

Stew chicken in simmering water until done - about 45 minutes. Refrigerate until cool. (I cook the chicken early in the day.)

Dice celery

Cut chicken in cubes

In bowl, mix chicken, celery, cashews, enough mayonnaise to coat - about 2 heaping Tbs, salt and pepper.

Cut pita bread in half

Fill each half with chicken mixture and top with a slice of avocado and alfalfa sprouts.