Curry Cashew Chicken Salad Tea Sandwiches - Bell & Evans

Whisk mayonnaise, lime juice, honey, curry powder, salt, garlic powder, pepper and ginger together in a large bowl until combined. Add chicken, celery, carrot, cashews and cilantro and toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes, until flavors develop. Spread chicken mixture evenly over 6 slices of bread. Top with lettuce leaves and remaining bread slices. Using a sharp knife, cut crusts off sandwiches. Cut each sandwich into 4 triangles or 3 rectangles. Serve and enjoy.