Cranberry Walnut Chicken Salad Sandwich

A simple chicken salad sandwich dressed up for Fall.  We added a few tablespoons of our Cranberry Orange Cognac Chutney to the chicken salad with chopped walnuts, red onion, celery, dried dill, mayo and salt and pepper.  You can also add a teaspoon of dijon to yours if preferred or swap out the walnuts for pecans.  We served it on whole grain bread but this would also be delicious on a croissant or in a wrap.

Cranberry Walnut Chicken Salad Sandwich 

2 Chicken Breasts Halves Cooked and Diced (I used split chicken breasts roasted in the oven with a little olive oil and salt and pepper)
1/2 Cup Mayo
1/2 Medium Red Onion diced
1 1/2 large Celery Stalks diced
3 Tablespoons Wozz Cranberry Orange Cognac Chutney
1/4 Cup Walnuts Chopped
a good pinch of dried dill
Salt and Pepper to season
Bread
Lettuce

Method:

Dice up your cooked and cooled chicken breasts and add to mixing bowl.
Add your diced red onion, celery, dried dill, chopped walnuts.
Add in your mayonnaise - add as much or little as you like
Season to taste with salt and pepper
Stir in Wozz! Cranberry Orange Cognac Chutney (I used about 3 tablespoons but add as much as you like for your preferred taste.)
Refrigerate for 30 minutes to let flavors infuse.
Add to sandwich bread with lettuce.

Enjoy!