Chicken Salad Croissant Sandwiches Board
Ingredients
Chicken Salad Croissant Sandwiches Board
- 8 croissants
- Bowl of chicken salad
- Fresh strawberries
- Fresh blueberries
Chicken Salad Croissant Sandwiches
- 3 stalks celery, diced
- 2 c seedless red grapes, halved
- 2 1/2 c rotisserie chicken breast, chopped
- 1/2 c shaven almonds
- 1 small red onion, finely diced
- 1/3 c chives, finely chopped
- 1/2 c dill, roughly chopped
- 8 croissants
Dressing
- 1 tsp lemon zest
- 3/4 Tbsp dijon mustard
- 2 1/2 Tbsp sherry vinegar
- 1/2 c mayo
- 1/4 c sour cream
- 2 tsp honey
- salt and pepper to taste
Instructions
- In a large bowl, combine the chicken, celery, grapes, almonds, onions, chives, and dill. Set aside.
- In a separate bowl, combine all the ingredients for the dressing and whisk until smooth. Salt and pepper to taste, then fold into the chicken mixture. Serve cold on a croissant and enjoy!
- Slice the croissants in half, lengthwise.
- Fill each croissant with chicken salad mixture, placing the top on. Arrange on a large plate (about 4 will fit). Lay a paper towel on top, and then a piece of parchment paper. Layer the next 4 sandwiches.
- Use a cookie sheet if you are doubling or tripling the recipe. Cover and store for up to 3 days! Serve chilled or at room temperature.
- On a large prepared board, place a bowl of the chicken salad in the center. Arrange the croissant rolls (pre-sliced) around the outside, and fill in the open areas with fresh fruit. Serve!