Sunday, July 17, 2011

Chicken Salad

Prep Time: 20 minutes
Servings: 4 large croissants or 6 small

"This chicken salad is our family's favorite. It's easy and can be made ahead. I make this often as it's always requested.  Also, recipe is easily double or tripled depending on servings needed."
3 cups cooked chicken breast, cut up (I like to use rotisserie chicken breast)
1/4 cup diced celery
1/4 cup raisins (or all dried cranberries)
1/4 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise
2 Tablespoons chopped red onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 large Croissants or 6 small Croissants
1. Combine all the ingredients except for the croissants. Mix well.
2. Spoon about 1/2 cup into each croissant.

Serves 5

Hint: For a large group, get smaller croissants and double or triple as needed. I get the half size croissants at Sam's Club, they are the perfect size.
To toast almonds: Put on cookie sheet and bake 350 for about 5-10 minutes. Check often because they will burn fast.
Cooked Chicken for Chicken Salad: Place chicken breast on cookie sheet lined with foil (for easy cleanup), bake 350 for about 30-40 minutes (depends on size of chicken). Turn chicken oven half way through. Baked until done but not browned so that it doesn't get dried out. Let sit until cool and cup up into bite size pieces.

1 comment:

  1. I'll be making this soon, sounds delicious!