YIELDS:
PREP TIME:
COOK TIME:
TOTAL TIME:
ingredients
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
2 Croissants
DIRECTIONS
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.
If you like this recipe, be sure to check out my other brunch recipes and brunch menu ideas.
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