Autumn Chicken Salad with Honeycrisp Apples and Candied Walnuts on Buttery Brioche Toast
The Cozy ApronRecipe
(No reviews yet)
Write a Review
The Cozy Apron
Autumn Chicken Salad with Honeycrisp Apples and Candied Walnuts on Buttery Brioche Toast
Autumn Chicken Salad with Honeycrisp Apples and Candied Walnuts on Buttery Brioche Toast
by Ingrid Beer
Yield: Serves about 2-4
Ingredients:
• 6 chicken tenderloins (or 2 smaller skinless, boneless chicken breasts), cooked and cooled, then diced
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped, flat-leaf parsley
• 1 tablespoon chopped tarragon
• 1/3 cup candied walnuts, roughy chopped
• 1 small honeycrisp apple, unpeeled and diced finely
• Pinch salt
• Pinch black pepper
• 1 teaspoon honey
• 4-8 slices of brioche bread, toasted
• Lettuce or greens
Preparation:
-Add the chicken and the rest of the ingredients up to and including the honey to a medium-large bowl, and toss gently to combine well; set aside, or keep covered in the fridge if preparing ahead.
-Add a leaf or two of your favorite type of greens to the bottom piece of toasted brioche bread, then add a generous amount of the chicken salad over the greens, topping with another piece of toasted brioche bread, and serve with chips, a salad or fresh fruit.
