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Cranberried Chicken Salad Croissants
Submitted by: chefdujouraz
This recipe for chicken salad makes enough for 12 croissant sandwiches. It combines shredded chicken with dried cranberries, celery, almonds & seasonings.
Ingredients
- 3-3 1/2 lbs chicken breast, cooked and finely shredded
- 20 oz. dried cranberries
- 12 oz blanched slivered almonds, toasted
- 6-8 stalks of celery, chopped
- 3 tbsp granulated garlic
- 1 1/2 tsp ground cumin
- 1 tsp leaf thyme
- 3 tsp Old Bay seasoning
- 1 tsp granulated onion
- 3 pinches salt
- 20 grinds fresh cracked black pepper
- 2 tablespoons Dijon mustard
- 1/3 gallon whole-egg mayonnaise
- 12 large bakery croissants
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Method
In large bowl combine shredded chicken and all remaining ingredients except croissants. Using gloved hands mix well to incorporate all ingredients and aide in the additional shredding and breaking up of chicken. Add less mayonnaise to make this dish light and with less fat. Add more mayonnaise if the mixture is not holding when gently compressed. Try not to overpower the dish with too much mayonnaise however; the mayonnaise will keep this dish very moist and flavorful. Slice croissants 3/4 way through the largest part to create a pocket. Scoop spoonfuls of mixture into opening, fluffing and gently compressing to create a nice visual look with the chicken salad inside the croissant. Slice croissant disgonally in half; serve with coleslaw or potato salad, if desired.
Notes: This recipe is easy to make and enjoyed by so many. You can even substitute canned chicken, if you like; however the best flavor comes from fresh.
Number of Servings: 12
Submitted by: chefdujouraz ( See all of chefdujouraz Recipes )
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