Corrie Fukuda (Resides in Riverside, California; inspired by Berkeley, California)
Serves 2
A restaurant’s sweet and salty chicken salad sandwich inspired me to make this for myself one day. I tried to keep it as simple as possible. It is best to use fresh ingredients, such as Golden Delicious apples and local sun-soaked grapes or raisins, which are plentiful in Northern California.
1 cup chicken (rotisserie-style), cooked and chopped
1½ tablespoons mayonnaise
¼ cup fresh Golden Delicious apple, chopped
2 tablespoons California raisins
1–2 tablespoons almonds, slivered
Mix the chicken with mayonnaise, apple, raisins, and almonds. Refrigerate the mixture for 20 to 30 minutes before serving.