Tuesday, July 27, 2010

Chicken Salad Croissants

3/4 c mayonnaise
3/4 c sour cream
1 t salt
1 t pepper
¼ to ½ t fresh tarragon (may use dried)
4 c chopped cooked chicken
1 c seedless green or red grapes
¾ c pecans, toasted and coarsely chopped (or cashews)
20 croissants
Red leaf lettuce
Fresh tarragon springs

1. Stir together first 5 ingredients in a large bowl. Add chicken, grapes, and chopped pecans, tossing to coat. Cover and chill at least 30 minutes.

2. Cut a slit horizontally on 1 side of each croissant; fill evenly with lettuce and chicken salad. Skewer sandwiches with fresh tarragon sprigs to hold together.

*Delicious and as good as any chicken salad sandwich I've had.  I sometimes use Miracle Whip in place of the mayonnaise, dried tarragon, peanuts (instead of pecans--though I prefer cashews), and Romaine lettuce.  Don't be shy with the chicken.  One of Jeff's favorite meals.

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