Curried Chicken Salad on Grilled Cornbread |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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In 'Panini' by Melanie Barnard 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 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.
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