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Chicken Salad Croissant Sandwiches

Source of Recipe

From "Magnolia Table" by Joanna Gaines


Recipe Introduction

"The sweet-and-salty combination that I love so much is particularly delectable in this savory chicken salad made with red grapes, pecans, and green onions. My kids love it on a croissant or with their favorite crackers. I like that it keeps well in the fridge so the next day I can pack it up for a quick, healthy, and very satisfying lunch at work."

List of Ingredients

â—¦ 5 cups shredded meat from store-bought rotisserie chicken
â—¦ 1 ½ cups halved red grapes
â—¦ ¾ cup chopped pecans (optional)
â—¦ ¼ cup thinly sliced green onions (light and dark green parts) or chives
â—¦ 1 ¼ cups mayonnaise, preferably Hellmann's
â—¦ Kosher salt and freshly ground black pepper
â—¦ 12 small croissants, sliced horizontally in half
â—¦ 6 butter lettuce leaves
â—¦ 2 vine-ripened tomatoes, thinly sliced


Recipe

Combine the chicken, grapes, pecans (if using), and green onions in a large bowl and toss to combine. Add the mayonnaise and salt and pepper to taste and stir until well coated.

Cover and chill until cold, 1 to 2 hours. Taste for seasoning.
Serve on the small croissants with lettuce leaves and tomato slices.

Store the chicken salad in a covered container in the refrigerator for up to three days.

Makes 6 servings