Chicken Salad Croissants
Vicki Butts (lazyme)
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2boneless skinless chicken breast halves (1/2 pound)
1/4 ccreamy ranch dressing, or more to taste
1/2 tspyellow mustard
1/4 cchopped cucumber
1/4 cchopped tomato
2 Tbspchopped cashews
1 Tbspbutter (or margarine, mayonnaise, or salad dressing)
How to Make Chicken Salad Croissants
- Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Uncover and refrigerate about 10 minutes or until cool enough to handle.
- Cut chicken into 1/4-inch pieces. Toss chicken, dressing, mustard, cucumber, tomato and cashews. Cover and refrigerate about 1 hour or until chilled.
- Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.
- Time Saver:
Use leftover cooked chicken, or purchase chopped cooked chicken from your supermarket.