Chicken Salad With Tarragon and Artichokes Sandwich |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From Community Bakery Cafe in Little Rock, Arkansas. The best bakery in the state of Arkansas. Ingredients:
3 1/2 cups cooked chicken breasts, cut into 1-inch cubes |
1 1/4 cups mayonnaise |
1 cup finely chopped celery |
1/2 cup finely grated carrot |
1/2 cup finely chopped red bell pepper |
2 teaspoons dried tarragon |
1/2 teaspoon dried oregano |
salt, to taste |
fresh ground black pepper, to taste |
1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped |
12 fresh plain croissants |
lettuce |
red bell pepper, strips |
Directions:
1. Combine the first 10 ingredients in a large bowl; cover and chill 4-6 hours (at least).
2. Cut each croissant in half horizontally; place a lettue leaf on the bottom slice.
3. Add chicken salad and top with red bell pepper strips, if desired.
4. Cover with croissant top and slice in half; serve immediately.
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