Today's recipe is for a chicken salad sandwich with apples, walnuts, cranberries and dill.
4 - 6
approx. 1 cup walnut halves and pieces, toasted (then 1/3 chopped for chicken salad, rest left for garnish)
2 teaspoons vegetable oil for toasting walnuts
salt to taste
approx. 3 cup diced cooked chicken
approx. 1/3 cup diced celery
approx. 1 cup diced apple
approx. 1/3 cup dried cranberries
approx. 1 - 2 tablespoons fresh chopped dill (optional)
mayonnaise as needed (approx. 1/3 - 1/2 cup)
salt and pepper to taste
sliced whole grain bread as needed
sliced apple and toasted walnut halves for garnish
Toast the walnut halves and pieces in a pan on the stovetop in a teaspoon or two of vegetable oil to brown up a bit, and then season them with salt to taste and take them out of the pan to cool.
Chop some of the toasted walnuts and leave some whole to serve alongside as a garnish with sliced apples.
There are no exact amounts for something like this. You just want to add things according to how much leftover diced cooked chicken meat you have.
Go ahead and add the diced chicken to a mixing bowl with some diced celery, a generous handful of diced apple, some chopped toasted walnuts, some dried cranberries, and a little fresh chopped dill to taste, if you're using it, and then lightly toss it with just enough mayonnaise to coat.
You can season that with a little salt and pepper to taste if you like and then serve it up on sliced whole grain bread with some toasted walnuts and sliced apples along side.
Just use a 1/3 cup of untoasted chopped walnuts instead of toasting whole walnuts. You don't really need extra walnuts for garnish.