Basil Chicken Salad with Mushrooms, Walnuts and Avocado on Whole Grain Bread

Compliments of Cooking Melangery


3 chicken breast halves, about 1 1/2 lb. total, cooked (roasted)

1/4 cup of fresh basil leaves, chopped

2 scallions chopped

1 small red onion, diced (more for serving, optional)

1 large avocado, firm but ripe, pitted, peeled and diced (more for serving, optional)

3/4 lb. mushrooms of your choice

2 Tbsp. butter

1/2 cup walnuts, toasted and chopped

1/4 cup mayonnaise

Juice of 1/2 lemon

Salt and freshly ground black pepper

4 slices of Whole Grain Bread, toasted



  • In a sauté pan over medium-high heat, melt the butter. Add the mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes.
  • Season with salt and pepper.
  • In a large mixing bowl dice your chicken into 1/4 inch pieces.
  • In a bowl, whisk together the mayonnaise, the lemon juice, and scallions until blended and smooth. Fold in the chicken, and everything else.
  • Mix together.
  • Serve on the toasted bread.



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