Curried Chicken Salad on Grilled Cornbread

"In 'Panini' by Melanie Barnard"
 
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Ready In:
33mins
Ingredients:
14
Serves:
2
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ingredients

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directions

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

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