Recipe of the Week: I hate chicken salad, but...

I had a variation of Tyler Florence's ultimate chicken salad tonight and I really, really like it.  So here's the recipe variation:

1/2 cup pecans, roughly chopped


Kosher salt


About 1 cup mayonnaise


1 heaping tablespoon Dijon mustard


2 celery stalks, small diced


2 tablespoons freshly chopped parsley leaves 


2 tablespoons extra-virgin olive oil


Freshly ground black pepper


2 cups shredded roasted chicken meat, roughly chopped


8 slices bread, your choice


4 tablespoons unsalted butter, room temperature


Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise, mustard, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread. Toast the bread in a hot oven until golden. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.