Thai Style Curried Chicken Salad Sandwiches

1 larger chicken breast

2 ½ Tblsp cherry jam

⅓ cup green onions, finely chopped

2 tsp Spiva Cooking Red Curry seasoning

1 Tblsp soy sauce or tamari 

½ lime, juiced

½ cup mayo

½ english cucumber, sliced in thin rounds

2 scallions, thinly sliced

1 pint avocado oil

8 slices good bread

1. Fill a small pot with enough water to cover the chicken breast and add a few pinches of salt.
2. Bring to a simmer and then turn down to very low so the water is just barely simmering. Cover. Cook for about 30 minutes. 
3. Meanwhile, heat another smaller pot with the avocado oil on medium high heat. 
4. Once the chicken is tender and able to be shredded, drain and remove from the heat. Shred with a fork and allow to cool. 
5. Add the cherry jam, green onions, Red Curry seasoning, soy sauce, lime juice, and mayo to a bowl and mix with the shredded chicken. 
6. Add the avocado oil to a small pot and bring to 325 degrees F. 
7. Add half the sliced scallions in the oil carefully, giving them a stir. Allow to fry, stirring occasionally, until golden brown.
8. Use a strainer to lift the scallions out of the oil and allow to drain on a paper towel. Season with a pinch of salt. 
9. Divide the chicken salad between the 8 slices of bread and top 3 pieces of bread with cucumber slices. 
10. Add a handful of fried onions on top of the cucumbers. 
11. Top with the remaining 3 slices of bread and carefully slice each sandwich with a serrated knife into 3 thin rectangles. If you wish, you may remove the crusts depending on your preference.
12. Serve immediately and enjoy!