Curried Chicken Salad on Grilled Cornbread Recipe

Name: Curried Chicken Salad on Grilled Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup walnut halves; ⅓ cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon fresh lemon juice; ¼ teaspoon curry powder; 1 cup diced cooked chicken breast; 3 tablespoons chopped red onions; 2 tablespoons raisins; 2 tablespoons coarsely chopped celery; ¼ cup diced unpeeled granny smith apple; 1 tablespoon chopped of fresh mint; salt; fresh ground black pepper; 4 slices firm cornbread, 1/2 inch thick

Servings: persons

¼ cup walnut halves
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon curry powder
1 cup diced cooked chicken breast
3 tablespoons chopped red onions
2 tablespoons raisins
2 tablespoons coarsely chopped celery
¼ cup diced unpeeled granny smith apple
1 tablespoon chopped of fresh mint
salt
fresh ground black pepper
4 slices firm cornbread, 1/2 inch thick

1
Add walnuts to a small, dry skillet over med-low heat.
2
Cook, stirring constantly, until lightly toasted and fragrant, 5-7 minutes; watch carefully, as they can burn quickly.
3
Transfer immediately to a cutting board to cool, then chop coarsely.
4
In a bowl, stir together the mayo, mustard, lemon juice, and curry powder.
5
Stir in the chicken, toasted walnuts, onion, raisins, celery, apple, and chopped mint.
6
Season to taste with salt and pepper.
7
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).
8
Preheat a sandwich grill; put the cornbread on the grill, close the top plate, and cook until golden and toasted, 2-3 minutes.
9
Place 2 pieces of the toasted bread on each of 2 individual plates.
10
Heat the chicken salad on the bread, dividing it evenly, and serve right away.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup walnut halves, ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon fresh lemon juice, and more.

Yes, Curried Chicken Salad on Grilled Cornbread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Chicken Salad on Grilled Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions