Firehouse Eats: Honey Walnut Chicken Salad Sandwiches

A satisfying station lunch doesn't have to be complicated. This honey walnut chicken salad sandwich recipe from Captain John Marasco at Fire Station 93 offers a great sweet-and-savory combination.

“I enjoy cooking lunch for the crew because it’s a great way to bring everyone together,” Captain Marasco shared. “Sitting down to share ameal gives us a chance to recharge and enjoy a little time together around thetable.” 

Served alongside a crisp shredded cabbage salad and freshfruit, it's a refreshing lunch option that brings together protein, freshproduce, and plenty of flavor.

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Ingredients

2 cups cooked, shredded chicken breast

¼ cup chopped walnuts

¼ cup mayonnaise

1 tablespoon honey

1 teaspoon Dijon mustard

4 slices bread of choice

2 cups shredded green or purple cabbage

1 small carrot, shredded

1 tablespoon olive oil

1 tablespoon apple cider vinegar

Fresh seasonal fruit, such as grapes, strawberries, or appleslices

Salt and black pepper, to taste

Optional: lettuce, onions, or tomatoes for the sandwiches

Directions

1. In a medium bowl, combine the shredded chicken, choppedwalnuts, mayonnaise, honey, and Dijon mustard. Mix until evenly coated, thenseason with salt and black pepper to taste.

2. Divide the chicken salad between the slices of bread. Add lettuce if desired and assemble the sandwiches.

3. In a separate bowl, combine the shredded cabbage and carrot. Add the olive oil and apple cider vinegar, then toss until evenlycoated. Season with salt and pepper to taste.

4. Wash and prepare the fresh fruit, slicing or portioningas needed.

5. Serve the honey walnut chicken salad sandwiches with aside of shredded cabbage salad and fresh fruit. Enjoy!