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.