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Ingredients
- 1/2 cup pine nuts
- 1 cup mayo
- 1 1/2 tsp dijon mustard
- 2 tbsp extra-virgin olive oil
- 3-4 tbsp fresh lemon juice, divided
- kosher salt
- 3-4 cups roasted chicken cut in bite-size pieces.
- 1 celery stalk, cut into 1/4 inch dice
- 1/2 cup dried currants
- 1/4 cup finely chopped fresh italian parsley
- Fresh cracked black pepper
- 8 slices bread
Preparation
Step 1
In a small bowl, stir together mayo, mustard, oil, 1 tbsp lemon juice and salt to taste. Add more lemon juice, mustard or salt to taste.
In a large bowl, combine chicken and 1/2 to 1 cup of the may mixture. Add pine nuts, celery, currants, parsley and 2 to 3 tbsp lemon juice;toss to coat, adding more dressing if necessary to coat the chicken throughly. Season the salad with salt, pepper and lemon juice to taste.
Spread about 1 to 2 tbsp of the mayo mixture over half of the bread slices. Arrange the chicken salad on top and cover with the top slice of bread.