Bacon Artichoke Chicken Salad Croissant Recipes

CHICKEN BREAST WITH ARTICHOKES AND BACON

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
• Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
• Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
• Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

JEFF'S FAMOUS CHICKEN SALAD CROISSANT

Steps:

• In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky.
• Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary.
• Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred.
• Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!

CHICKEN SALAD CROISSANTS

Steps:

• Mix first 6 ingredients; stir in chicken and cheese. Serve on croissants lined with lettuce.

BACON ARTICHOKE CHICKEN SALAD CROISSANT

Steps:

• *NOTE: You may use grilled, rotisserie or roasted chicken or turkey meat (any part/s of the bird,) though grilled has the best flavor, in my opinion.
• Gather and prep all ingredients (remove skin, debone and chop chicken; drain artichokes and chop after removing any tough outer leaves; wash lettuce; split croissants.)
• Add chicken to an average size mixing bowl; sprinkle with 1/4 tsp salt; toss to distribute salt.
• Add Miracle Whip salad dressing; mix with large spoon to coat chicken well.
• Add chopped artichokes and 1/8 cup real bacon bits (do not use imitation; omit bacon if none is available;) mix well.
• Place lettuce leaves on bottom half of croissants; spoon chicken mixture onto lettuce; place croissant tops on top of chicken salad. Serve immediately, or wrap/place in airtight container and refrigerate until served.
• Cover and refrigerate any leftovers.