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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Good for sandwiches or to serve on it it's own. It is a combination of 2 recipes. Ingredients:
2 whole boneless chicken breasts |
1 celery (small inside leafy pieces are good) |
1 onion (quartered) |
3/4 cup mayonnaise |
1 tablespoon dijon mustard (generous) |
1 teaspoon dried dill |
1/4 teaspoon lemon juice |
1/2 teaspoon salt |
pepper (to taste) |
4 green onions (thinly sliced) |
1/4 cup almonds (sliced or slivered) |
1 tablespoon butter (softened) |
1 tomato (sliced thinly) |
4 lettuce leaves |
4 croissants |
Directions:
1. Place chicken, celery, and onion in saucepan with water to cover.
2. Bring to a boil and then simmer 20 minutes or until chicken is done.
3. Remove chicken to plate to cool (can be refrigerated overnight).
4. Discard onion and celery.
5. Chop chicken into small bite size pieces.
6. Combine mayonnaise, Dijon mustard, dill, lemon juice, salt, & pepper.
7. Now add the chopped chicken and green onions.
8. Cover and refrigerate untill chilled.
9. When ready to serve, gently mix in the almonds.
10. Spread a light amount of butter on the croissants (to prevent slippage).
11. Put the tomato slices on the bottom of the croissant (lightly salt & pepper).
12. Put the lettuce leaves on the top of the croissant.
13. Spoon the chicken salad on top of the tomato slices.
14. If the croissants are large, slice in half. Now you are ready to serve.
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