This Is It Croissant Chicken Salad Sandwich Recipes

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.

Steps:

• 1. Mix mayo, lemon juice, salt, pepper, and basil together till well incorporated. Fold in chicken, grapes, cashews,celery,and onions. Halve the croissants (you may wish to slightly toast them, I do not like them toasted) and layer with salad, lettuce, and cheese if you wish. Serve immediately or chill for a couple of hours before adding lettuce and cheese. Time to prepare does not include chicken's cook time.

Steps:

• Mix mayo, lemon juice, salt, pepper, and basil together till well incorporated.
• Fold in chicken, grapes, cashews,celery,and onions.
• Halve the croissants (you may wish to slightly toast them) and layer with salad, lettuce, and cheese if you wish.
• Serve immediately.
• Time to prepare does not include chicken's cook time.

Steps:

• Drain chicken and dump contents in bowl.
• I use a potato peeler and peal my apple. Sometimes I just scrape the whole apple and chop the scrapings. Or you could just finely chop the whole apple.
• I usually cut the grapes in half with a knife. or I take a grape between my thumb and index finger and smash it and it break into 2 pieces. I do this to over half the bag. That works 2!
• Add the mayo and stir all together.
• Cut croissants in half and spoon mixture on.
• This looks very pretty and elegant!

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!

Steps:

• In a small bowl, mix mayonnaise, ginger, mustard and salt. Stir in chicken, apple, sunflower kernels and green onions. Gently fold in mandarin oranges. Serve on croissants with lettuce if desired.