Curried Chicken Salad on Grilled Cornbread
- Ready In:
- 33mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 59.14 ml walnut halves
- 78.78 ml mayonnaise
- 14.79 ml Dijon mustard
- 4.92 ml fresh lemon juice
- 1.23 ml curry powder
- 236.59 ml diced cooked chicken breast
- 44.37 ml chopped red onions
- 29.58 ml raisins
- 29.58 ml coarsely chopped celery
- 59.14 ml diced unpeeled granny smith apple
- 14.79 ml chopped of fresh mint
- salt
- fresh ground black pepper
- 4 slice firm cornbread, 1/2 inch thick
directions
- Add walnuts to a small, dry skillet over med-low heat.
- Cook, stirring constantly, until lightly toasted and fragrant, 5-7 minutes; watch carefully, as they can burn quickly.
- Transfer immediately to a cutting board to cool, then chop coarsely.
- In a bowl, stir together the mayo, mustard, lemon juice, and curry powder.
- Stir in the chicken, toasted walnuts, onion, raisins, celery, apple, and chopped mint.
- Season to taste with salt and pepper.
- Let the chicken salad stand at room temperature for 15 minutes to allow the flavors to blend (alternatively, cover and refrigerate for up to 6 hours; return to room temperature before assembling the panini).
- Preheat a sandwich grill; put the cornbread on the grill, close the top plate, and cook until golden and toasted, 2-3 minutes.
- Place 2 pieces of the toasted bread on each of 2 individual plates.
- Heat the chicken salad on the bread, dividing it evenly, and serve right away.
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