📖 Instructions

1. Cook the Chicken: Start by cooking your chicken. You can boil it, bake it, or use leftover rotisserie chicken for convenience. If boiling, place chicken breasts in a pot, cover with water, bring to a boil, and then simmer for 15-20 minutes, or until cooked through. Let it cool completely before shredding or dicing.
2. Prepare the Dates: Pit and chop the dates into small pieces. Medjool dates are particularly good because they are soft and sweet, but any variety will work. Aim for pieces that are roughly the same size as the chopped walnuts.
3. Toast the Walnuts: Toast the walnuts to enhance their flavor and crunch. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Keep a close eye on them, as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently.
4. Combine Ingredients: In a large bowl, combine the shredded or diced chicken, chopped dates, and toasted walnuts. Make sure everything is evenly distributed.
5. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey (or maple syrup), salt, and pepper. Adjust the seasonings to your liking. If you prefer a tangier dressing, add a bit more lemon juice. For a sweeter dressing, increase the honey or maple syrup. For a lighter salad consider using greek yogurt instead of mayo!.
6. Dress the Salad: Pour the dressing over the chicken mixture and gently stir until everything is well coated. Be careful not to overmix, as this can make the chicken mushy.
7. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is important for developing the best flavor. If you're in a hurry, you can skip this step, but the salad will taste even better if you let it chill.
8. Serve: Serve the Date Walnut Chicken Salad on a bed of lettuce, in sandwiches or wraps, or with crackers. Garnish with a sprinkle of chopped fresh parsley or chives, if desired. The salad is best served cold or at room temperature.