Click to enlarge - Pattie’s original chicken salad used to make very appealing sandwiches on croissant rolls. Patty's Own
Chicken Salad

Patty says she was seeking an alternative to mayonnaise based chicken salads when she developed this recipe. In addition to the very appealing chicken salad croissant sandwiches featured here, she also uses the recipe as a side salad with larger meals and sometimes she uses the salad mixture to fill the cavity of a cantaloupe melon wedge.
Preparation Time: 30 minutes New Family recipe:
Makes   about 12 sandwiches Pattie Sue Rose

  • 3 skinless boneless chicken breasts
  • 1 3-ounce package chopped pecans or walnuts
  • Kraft Creamy Poppy Seed Dressing and Dip
  • 3 stalks celery
  • 1 medium bunch Thompson seedless grapes
  • 12 croissant rolls

  1. Cook chicken breasts, your preference of fry, microwave or grill, until done. Allow to cool before cutting into bite-sized pieces.
  2. Dice celery stalks medium-sized pieces. Cut grapes into halves.
  3. Mix chicken, celery and grapes with chopped nuts. Add dressing, enough to coat and to taste. Fold until well mixed. Chill in covered container.
  4. Slice croissants and ladle in salad mixture to fill croissant.  

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Latest revision done February 2014
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