Curried Chicken Salad on Grilled Cornbread

In 'Panini' by Melanie Barnard

• Ready In: 33 mins
• Serves: 2

Ingredients

• 1⁄4 cup walnut halves
• 1⁄3 cup mayonnaise
• 1  tablespoon Dijon mustard
• 1  teaspoon fresh lemon juice
• 1⁄4 teaspoon curry powder
• 1  cup  diced  cooked chicken breast
• 3  tablespoons  chopped red onions
• 2  tablespoons raisins
• 2  tablespoons  coarsely chopped celery
• 1⁄4 cup  diced unpeeled granny smith apple
• 1  tablespoon  chopped of fresh mint
•  salt
•  fresh ground black pepper
• 4  slices  firm  cornbread, 1/2 inch thick

Directions

1. Add walnuts to a small, dry skillet over med-low heat.
2. Cook, stirring constantly, until lightly toasted and fragrant, 5-7 minutes; watch carefully, as they can burn quickly.
3. Transfer immediately to a cutting board to cool, then chop coarsely.
4. In a bowl, stir together the mayo, mustard, lemon juice, and curry powder.
5. Stir in the chicken, toasted walnuts, onion, raisins, celery, apple, and chopped mint.
6. Season to taste with salt and pepper.
7. 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).
8. Preheat a sandwich grill; put the cornbread on the grill, close the top plate, and cook until golden and toasted, 2-3 minutes.
9. Place 2 pieces of the toasted bread on each of 2 individual plates.
10. Heat the chicken salad on the bread, dividing it evenly, and serve right away.