CHICKEN SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Mix the walnuts, cranberries, mustard, sugar, celery, scallions and some salt and pepper together in a large bowl. Let the flavors meld for 10 minutes.
- Add in the mayo and mix until incorporated. Adjust the seasoning if necessary. Add in the chicken. Let the mixture sit in the fridge for at least 1 hour before serving, overnight preferred.
- Serve on lettuce leaves and drizzle with balsamic reduction.
CHICKEN SALAD CROISSANT SANDWICHES
Parmesan cheese and dill make this the most incredible chicken salad I've ever tasted. For the no-cook version, use canned chicken. These sandwiches are a simple entree to serve at parties, showers or picnics.-Jaclyn Bell, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients. In another bowl, whisk mayonnaise, buttermilk, lemon juice and seasonings. Pour over chicken mixture; mix well. Spoon chicken salad onto croissant bottoms. Replace tops.
Nutrition Facts :
LEMON ROASTED CHICKEN SALAD WRAP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.
- Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
- Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.
- When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.
- Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.
- For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
- For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!
CROISSANT
Provided by Food Network
Time 2h5m
Yield 40 croissants
Number Of Ingredients 10
Steps:
- Mix all ingredients except the butter for 5 minutes on first speed in a mixer. Continue to mix for another 5 minutes on second speed. Once all ingredients have combined, remove dough from mixing bowl, wrap in plastic, and place in the refrigerator for 20 minutes.
- Flatten the butter out into an 8 by 8-inch square shape. Roll out the dough into a 14 by 14-inch square shape, with the corners pointing towards you. Place the butter on the dough, with the corners placed opposite the corners of the dough. Fold in the corners of the dough over the butter to the center, sealing all the seams. Wrap dough in plastic, and refrigerate for 20 minutes.
- Remove the dough from the refrigerator, and roll the dough out approximately 18 inches in a rectangle. Then fold one end to the center, and fold other end, overlapping each fold. This is what we call a three-fold. Wrap dough and refrigerate for 20 minutes. Repeat same process one more time, and refrigerate.
- Remove dough from refrigerator, and roll out until dough is a rectangle that is approximately 1/8-inch thick. Halve the dough lengthwise, and then cut each section into 10 triangles. Roll each triangle from base of triangle to tip, shape it into a crescent, and place on a baking sheet lined with parchment paper. Lightly brush each croissant with some egg wash. Let the croissant rise for 1 hour or until they have doubled in size.
- Preheat oven to 375 degrees F.
- Place croissants in oven and bake for 10 to 15 minutes, until golden brown.
CHICKEN CROISSANTS
A friend from work had a dinner party and made these wonderful croissants. The whole group asked for the recipe as we ate these up. These are SO good that you might want to consider doubling as everyone wants seconds!
Provided by soxfan28
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix shredded chicken, cream cheese, celery, and onion.
- When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
- Put chicken mixture into center.
- Bring up each corner and secure together.
- Dip upside down in melted butter.
- Sprinkle with croutons.
- Bake at 350 degrees for 1/2 hour on a cookie sheet.
- Let set 5 minutes before serving.
Nutrition Facts : Calories 593.3, Fat 38.4, SaturatedFat 21.5, Cholesterol 154.1, Sodium 688.8, Carbohydrate 41.9, Fiber 3, Sugar 3.7, Protein 20.4
CROISSANT CHICKEN SALAD SANDWICH
Perfect lunch or light dinner. I love chicken salad and this is my version. It is easily halved or doubled.
Provided by startnover
Categories Lunch/Snacks
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix mayo, lemon juice, salt, pepper, and basil together till well incorporated.
- Fold in chicken, grapes, cashews,celery,and onions.
- Halve the croissants (you may wish to slightly toast them) and layer with salad, lettuce, and cheese if you wish.
- Serve immediately.
- Time to prepare does not include chicken's cook time.
Nutrition Facts : Calories 560.3, Fat 31.8, SaturatedFat 10.4, Cholesterol 98.3, Sodium 545.3, Carbohydrate 45, Fiber 2.6, Sugar 15.2, Protein 24.8
CHICKEN SALAD CROISSANTS
This simple chicken salad is made into sandwiches served on croissants. Although the recipe gives directions for microwaving the chicken, feel free to use leftovers or canned chicken. From Betty Crocker.
Provided by lazyme
Categories Lunch/Snacks
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To microwave chicken:.
- Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate.
- Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
- Uncover and refrigerate about 10 minutes or until cool enough to handle.
- Salad:.
- Cut chicken into 1/4-inch pieces.
- Toss chicken, dressing, mustard, cucumber, tomato and cashews.
- Cover and refrigerate about 1 hour or until chilled.
- Just before serving, spread cut sides of croissant halves with butter.
- Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.
Nutrition Facts : Calories 615.5, Fat 38.8, SaturatedFat 13.9, Cholesterol 130, Sodium 889.6, Carbohydrate 31.6, Fiber 2.2, Sugar 8.8, Protein 34
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