Feeling uninspired for lunch? How about this easy lunchtime winner – store-bought chicken salad…Curried, Waldorf, Tarragon, Cajun, Chinese, Cobb or Mediterranean…and slathered on a toasted naan flatbread, from the grocery freezer, of course! Or if you are not feeling the Indian vibe - no curry, no naan - go with a croissant or onion bagel, baguette or focaccia. This already has the makings of a killer sandwich, but a couple more steps and you are in taste-elevation heaven. Drizzle oo’mämē Chinese or Mexican Chile Infusion across the top and sprinkle with sliced scallions, chopped cashews, and if you are feeling fancy, some chopped cilantro. We’re talking restaurant quality sandwich whipped up at home in minutes. All hail the power of oo’mämē, sandwich-time’s MVP!! oo’mämē-Spiked Curried Chicken Salad Must Have oo’mämē Chinese or Mexican Chile Infusion Consider Including Bread base for your chicken salad – whad’ya think about Indian naan? Chicken salad – loving the curried available at the grocery with golden raisins, diced apples, taxi-cab yellow turmeric mayo, and crammed full of chunks of white meat, celery and red peppers Serving Suggestions: sliced scallions, chopped cashews, chopped cilantro How To Prepare your bread – for naan a quick microwave/toast combo or microwave/pan sauté. Top with your favorite chicken salad. Spoon oo’mämē over the chicken salad. Garnish with sliced scallions, chopped cashews, and cilantro.