Heat a large pot of water and bring it to a full boil. Add the raw chicken breasts and reduce heat slightly. Cook for 5 to 8 minutes (depending on thickness of chicken), or until chicken is cooked through. Place chicken on a cutting board, chop into cubes, and allow it to cool.

Whisk together the yogurt, mayo, lemon juice, mustard, maple syrup, curry powder, and salt in a large mixing bowl until well-combined.

Add the green onion, cashews, raisins, and grated carrot to the mixing bowl, along with the cooled chopped chicken. Stir well until everything is coated.

Assemble chicken salad sandwiches using your favorite toppings such as spring green mix, heirloom tomato, and avocado. Enjoy!