I like this a lot better than the standard deli chicken salad (which does have an appeal of its own). Serve as an open-faced sandwich on grilled sourdough.
2 1/2 cups shredded cooked chicken (poached or roasted is good, incidentally this is great recipe for leftovers)
1 large stalk celery, cut into 1/4” dice
1/2 green apple, peeled and cut into 1/4” dice
1/3 cup toasted walnuts, roughly chopped
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
2 handfuls arugula, roughly chopped
1/2 cup Veganaise, or your favorite mayonnaise
2 teaspoons fresh lime juice
coarse salt to taste (about 1/2 teaspoon)
freshly ground black pepper to taste (about 1/2 teaspoon)
1. Stir everything together.
From the PDT bar menu: Cranberries are the last seasonal berries available before winter settles into the Northeast. Around Thanksgiving, we decided to use ours to make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry.