2 Cooked chicken thighs, skin and bones removed and meat chopped
2 Green onions, chopped
1 Large celery stalk, chopped
1/2 Cup red grapes, cut in half
2 Tbsp. Slivered almonds
4 Tbsp. Mayonnaise
1 Tbsp. Fresh tarragon, chopped
Kosher salt and freshly ground black pepper to taste
3. Slice the croissants in half diagonally and fill each with half the mixture. Top with the top half of the croissant. Serve with a side of fruit salad for a light and delicious lunch or brunch.
NOTE: I wanted to make a special lunch for my mom for Mother’s Day this year and this salad made the cut. I debated between serving it on a bed of lettuce or the croissant and as you can see, carbs won! This is one tasty sandwich. Don’t feel obligated to serve on a croissant. This would be great on it’s own or on a roll or toasted bread. While most will use chicken breast, I chose the dark meat from chicken thighs. There is just so much more flavor in this chicken salad because of the use of dark meat. I highly recommend it. However, it you are team chicken breast, go right ahead…you won’t hurt my feelings.
Served with just a fruit salad, it was the perfect brunch entree. I served this with a Chambord Kir Royale for a festive touch.