Love these chicken salad croissant sandwiches! Great for lunch on the beach, at a baby/bridal shower, tea party, or just a meal at home!
- 6 c. cooked chicken (3-4 chicken breasts) shredded
- 1 1/2 c. celery diced
- 1 1/2 c. red seedless grapes halved
- 1 c. pecans chopped
- 1 tbsp fresh dill chopped
- 1 green onion discard white part and very tip of the green, then dice the rest
- 1 c. mayonnaise
- 1/4 c. sour cream
- 1 tsp. black pepper
- 1 tsp. salt
- 1 small lemon just the juice
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First prepare the chicken. This can be done ahead of time, if desired. Bring a large pot of water seasoned with celery salt and onion salt to a boil. Add chicken breasts and let boil/simmer 15 minutes or so until cooked through. Remove chicken and allow to cool, then shred. (I put the chicken breasts in my kitchen-aid mixer with the paddle attachment and turn on to low to let it shred the meat for me.)
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Chop celery, halve grapes, chop pecans, and add them to the shredded chicken.
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Chop the fresh dill and dice the green onion (I discard the white part and very tip of the green, then dice the rest) and place them in a large bowl. Add mayonnaise, sour cream, black pepper, salt and the juice of one small lemon, and stir well.
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Dump the shredded chicken mixture into the dressing and stir to combine.
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For best flavor, cover and refrigerate 6 hours or overnight. Can be eaten plain or put in croissants for a lovely sandwich.
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