Chicken Salad Croissant
Ingredients:
4 cooked chicken breasts, diced*
1 c. chopped celery
½ c. sliced almonds, toasted
¼ c. chopped sweet pickle
11/2 c. mayonnaise
1 T. minced onion
1 t. lemon juice
½ t. salt
¼ t. pepper
2 c. red grapes, halved
Croissants, halved
Instructions:
To toast almonds: spread in a single layer on cookie sheet. Bake at 375 degrees for 4-5 minutes until lightly browned. (Watch, they burn easily; your nose should know when they are almost done!)
In a large bowl, mix mayonnaise, onion, lemon juice, salt and pepper. Fold in celery, toasted almonds, pickle, grapes and cooked chicken. Cover and refrigerate until ready to assemble on croissant. (Salad tastes even better if allowed to sit in fridge for a few hours before eating).
*For an easier fix, use a store-bought rotisserie chicken. Remove skin and shred to equal 3 cups of chicken.
