Autumn Chicken Salad with Honeycrisp Apples and Candied Walnuts on Buttery Brioche Toast

• Meat

  • 6 Chicken tenderloins

• Produce

  • 1 tbsp Flat-leaf parsley
  • 1 Honeycrisp apple, small
  • 1 Lettuce or greens
  • 1 tbsp Tarragon

• Condiments

  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1 Pinch Black pepper
  • 1 Pinch Salt

• Nuts & Seeds

  • 1/3 cup Candied walnuts

• Bread & Baked Goods

  • 4 slices Brioche bread, toasted

Found on thecozyapron.com

Description

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

Directions

• -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.