Because this salad spread is so hearty, it also works great in butter lettuce cups or endive spears.
Tarragon Spiced Walnuts
1 cup roughly chopped walnuts
1 tbl extra virgin olive oil
2 tbl organic cane sugar
2 tbl water
1 tbl minced fresh tarragon
salt and pepper
Over medium-low heat, toss the walnuts and olive oil together. Cook for 2 minutes. Add the sugar and toss. Cook 2 more minutes. Add the water, tarragon and season with salt and pepper. Cook a few minutes more until the nuts are toasted and start to get sticky.
Let cool on a plate.
Chicken Salad Sandwich
2 sandwiches
1 tbl extra virgin olive oil
3 gardien chicken patties, thawed, small dice
salt and pepper
1/3 cup halved red grapes
1/4 cup minced scallions, green parts only
2 tbl roughly chopped fresh cilantro
1/2 cup vegan mayonnaise
tarragon walnuts
4 pieces bread, toasted
Saute the thawed chicken patties in olive oil until cooked through and golden brown. Season with salt and pepper.
In a small bowl, combine the grapes, scallions, cilantro and mayonnaise. Add the chicken and walnuts. Taste and season with salt and pepper.
Serve on toasted bread.
