Our neighborhood coffee shop serves the best Chicken salad croissant sandwiches.
When I saw this recipe in Southern Lady magazine, I knew I had to try it. It is as good or better and I can make it myself!
(photo is from Southern Lady)
. In a large bowl, combine chicken, grapes, pecans, green onion, and bacon.
. In a separate bowl, combine mayonnaise, sour cream, mustard, thyme, salt, and pepper. Combine mayonnaise mixture with chicken mixture.
Cover, and refrigerate until ready to serve. Serve on croissants.
To toast pecans - preheat oven to 350 degrees - put pecans on a lightly sprayed or parchment lined baking sheet (spray pecans with a little butter if you have it) and heat them about 5 minutes. (Don't leave them in too long.)
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