I've almost never had a chicken salad I don't like, and this one is no exception. Happily studded with broken walnuts and golden raisins and not too much mayonnaise. The recipe doesn't include celery, though you could certainly add it, if you like. It's quick and yummy and doesn't stay around for long. Plunk some down over your favorite greens, on a toasted English muffin (my go-to) or do it open-faced on artisan bread...there are endless options, obviously. All you definitely need is hunger, and that's a 'given' as soon as you make it.
"A great way to make chicken salad "dinnerish" is to make melts. Assemble your sandwiches, add slices of cheese, wrap each in foil, then give them 15 minutes or so in a hot oven. Soup on the side for extra points."
Notes: Mayo is Hellmann's.
TOASTED WALNUT CHICKEN SALAD
Ingredients: 3 cups cooked chicken-chopped, 3 tbsp. mayonnaise, 1/2 cup broken walnuts, 1/2 cup golden raisins, 1/2 tsp. onion powder, 1/4 tsp. salt, 1/4 tsp. pepper, 1 tsp. dried parsley, pinch of cinnamon.
1. Toast the walnuts: Heat a dry skillet pan over low heat. Toast the walnuts until you can smell them and they are lightly colored. You may hear a few tiny pops when they are done-watch closely. Remove to cool.
2. Mix together the chicken, raisins and walnuts in a bowl.
3. In a small bowl, or measuring glass, stir together the mayonnaise, onion powder, salt, pepper, cinnamon and parsley.
4. Mix the spiced mayonnaise into the chicken.
5. Can be stored in the fridge, covered for up to 4 days.
Tip: You can sub regular raisins for the golden, or use another dried fruit of your choice.