1/4 cup walnuts
3 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted butter
2/3 cup mayonnaise, plus mayonnaise for spreading
1 small green apple, peeled, cored and diced
1/4 cup diced celery
2 teaspoons fresh lemon juice
1-1 1/2 teaspoons curry powder (depending on how curry tasting you like it)
8 slices coarse country-style bread
1 1/2 cups lightly packed mixed baby lettuces
Preheat an oven to 350 degrees F. Spread the walnuts on a small baking sheet and toast until lightly golden and fragrant, about 5 minutes. Remove from the oven and set aside.
Season the chicken breasts with the salt and pepper. In a frying pan over high heat, melt the butter. Add the chicken breasts and sauté until golden brown on the first side, about 4 minutes. Lower the heat slightly and turn the breasts. Cook until golden on the second side, about 4 minutes longer. Test for doneness; the juices should run clear and the meat should be opaque throughout. Transfer to a plate to cool completely. Dice the chicken and put in a bowl with any accumulated juices.
Add the 2/3 cup mayonnaise, the apple, celery, walnuts, lemon juice and curry powder. Stir to mix well. Cover and refrigerate until completely chilled, about 2 hours.
TO ASSEMBLE: Lightly toast the bread slices, if desired. Spread each slice with some of the extra mayonnaise. Divide the chicken mixture evenly among 4 of the slices. Top each portion of salad with an equal amount of the lettuces and one of the remaining 4 bread slices, mayonnaise side down. Cut each sandwich in half and serve on individual plates.
