Herbed Chicken Salad with Blue Cheese

4 boneless, skinless chicken breasts

4 tablespoons bread crumbs

4 teaspoons Turkey Rub or Garlic & Sage

4 tablespoons butter

3/4 cup crumbled blue cheese

1/2 cup chopped walnuts

3/4 cup raisins

1 cup mayonnaise

8 slices bread

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1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.

2. Pound the chicken breasts to an even 1/2 inch thickness.

3. Arrange the chicken on the prepared pan. Sprinkle each breast with 1 tablespoon bread crumbs and 1 teaspoon Turkey Rub. Top each breast with 1 teaspoon butter. Bake for 15 minutes or until internal temperature of chicken reaches 160°F.

4. In the last 6 minutes of cooking, add the walnuts to the sheet pan with chicken.

5. Meanwhile, in a mixing bowl, combine the blue cheese, walnuts, raisins, and mayonnaise.

6. When the chicken is cool enough to handle, slice into 1/2 inch pieces. Add chicken and roasted walnuts to the mixing bowl. Toss to coat.

7. Make into sandwiches or serve as a salad.

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