Chicken Salad Croissants Recipes

CHICKEN SALAD CROISSANT SANDWICHES

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, whisk mayonnaise, buttermilk, lemon juice and seasonings. Pour over chicken mixture; mix well. Spoon chicken salad onto croissant bottoms. Replace tops.

CHICKEN SALAD CROISSANTS

Steps:

• Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Uncover and refrigerate about 10 minutes or until cool enough to handle.
• Cut chicken into 1/4-inch pieces. Toss chicken, dressing, mustard, cucumber, tomato and cashews. Cover and refrigerate about 1 hour or until chilled.
• Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.

CHERRY-CHICKEN SALAD CROISSANTS

Steps:

• In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant.

CHICKEN SALAD CROISSANTS

Steps:

• To microwave chicken:.
• Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate.
• Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
• Uncover and refrigerate about 10 minutes or until cool enough to handle.
• Salad:.
• Cut chicken into 1/4-inch pieces.
• Toss chicken, dressing, mustard, cucumber, tomato and cashews.
• Cover and refrigerate about 1 hour or until chilled.
• Just before serving, spread cut sides of croissant halves with butter.
• Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.

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.

CHERRY-CHICKEN SALAD CROISSANTS

Steps:

• In a large bowl, combine the chicken, dried cherries, celery, apple and pecans.
• In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to the chicken mixture and mix well.
• Spoon 1/2 cup chicken salad onto each croissant.
• Serve with a side green salad.

CHICKEN SALAD CROISSANTS

Steps:

• In a large bowl, combine the chicken, cheese and pickle relish.
• In a separate bowl, combine the mayonnaise, parsley, lemon juice, seasoned salt and pepper; add to chicken mixture and mix well.
• Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.