dilled chicken salad with cashews on croissants

★★★★★ 2 Reviews
jennipaint avatar
By Jennifer Helton
from Summerland Key, FL

I have fine-tuned this for 2 decades and have served it for a crowd at Realtor luncheons with rave reviews. I was inspired years ago by the chicken salad at one of my favorite restaurants in Lincoln, Nebraska -- "Kay's" in the Piedmont Shopping Center (Terms of Endearment filmed there) and I'm afraid it is now closed.

★★★★★ 2 Reviews
serves 4 - 6
prep time 1 Hr
cook time 1 Hr
method Blend

Ingredients For dilled chicken salad with cashews on croissants

  • 1 1/2 lb
    chicken breast meat (about 3 large breasts)
  • 1/3 c
    mayonnaise
  • 1/3 c
    plain yogurt
  • 1/4 tsp
    salt
  • 1/2 tsp
    garlic powder
  • 2 Tbsp
    dill weed (dried is fine)
  • 2 Tbsp
    finely minced shallots
  • cashew halves, salted
  • lettuce leaves
  • croissants sandwich rolls

How To Make dilled chicken salad with cashews on croissants

  • 1
    Bring a large saucepan of water to boil and add 1/2 t. salt. Add the chicken breasts and boil for 5 minutes until cooked through. Cut into large 2 to 3 inch chunks and let cool.
  • 2
    In the meantime, mix mayonnaise and plain yogurt together. Add salt, garlic powder, chopped shallots, and dill weed. Let blend together for a few minutes.
  • 3
    Once the chicken chunks are cool to touch, start shredding them into small strips -- NO CHUNKS! I am serious -- the shredded chicken gives this salad a wonderful texture. It will take some time, but it's worth it.
  • 4
    Stir shredded chicken into the mayonnaise mixture and fold until completely blended. It's best served a few hours later (to blend flavors), but you can serve immediately if you wish.
  • 5
    Cut croissant rolls almost in half, place several leaves of lettuce on the bottom, top with chicken salad and sprinkle with cashews. Yum!!
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