I got inspired by coronation chicken salad but I prefer light and healthy so added lots of vegies (for crunch too) and olive oil as a substitute for mayonnaise. Not only healthy, but also adding olive oil enhances more flavor and matches with curry as well. Tender chicken, sweet tangy cranberries, nuts and vegetables seasoned with mild cheese curry flavor would play delicious harmony in your mouth!
Boil enough water to cook chicken in a saucepan. When it boils, put the chicken into the saucepan, cover with a lid, turn off the heat and let stand for about 30 minutes or until chicken is cooked through.
Prepare the cold water in a medium bowl. When the chicken is done, drain in a colander then put the chicken into the cold water bowl. Cool the chicken for 20-30 seconds.
Pat the chicken dry with paper towels. Shred the chicken with fork and put into a bowl or plate. Set asode/ Chop cashew nuts coarsely.
In a microwave safe large bowl, put cabbages, carrots, cashew nuts, curry powder, 1/2 teaspoon of salt and lemon juice. Stir to combine, cover with plastic wrap and microwave on high for 1 minute (until carrots and cabbages are tender). Take the bowl out and add chickens, dried cranberries, parmesan cheese and olive oil to the bowl. Stir to combine. Add salt and black pepper to taste and mix to combine.
In a small bowl, mix together butter and grated garlic. Spread the garlic butter on the cut sides of each bread and toast (garlic butter spread side up) until lightly brown or your desired doneness.
Put the curry chicken cole slaw on the bottom of each bread evenly and put the top of the bread to close each sandwich.