Chicken Salad-Michelle Jacobi

1/2 c walnuts, roughly chopped
kosher salt
~1 cup mayonaise
1 heaping tbsp dijon mustard
1/2 lemon-juiced
2 celery stalks, diced
2 tbsp freshly chopped aprsley
2 tbsp extra-virgin olive oil
freshly ground black pepper
1/2 green apple, chopped
2 c shredded chicken meat, roughly chopped

1. Roughly chop walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with kosher salt.

2. Add walnuts with mayo, mustard, lemon juice, celery, apple, parsley, olive oil and s&p (to taste) in a large mixing bowl and combine. Fold in Chicken