In a large bowl combine mustard, mayonnaise, honey, and curry powder. Whisk until well mixed.
Add the chicken, almonds, celery, raisins, and onions. Mix ingredients until sauce is well distributed. Hold refrigerated for service.
Service
For each serving, scoop 1/2 cup chicken salad on one piece of bread. Top with 1 leaf lettuce, 2 slices of tomato. Top with another slice of bread and cut sandwich in half. Serve cold.
Chef's Tip!
Replace the mayonnaise in this recipe with a low-fat Greek yogurt for a healthier spin on this recipe.
