Chicken Salad on Croissants
Chilled pulled chicken folded with celery, red grapes, toasted pecans, and a lightly creamy dressing, stuffed into a buttery croissant — the lunch you want at every shower and gathering
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🛒 Ingredients
- 3 cups shredded cooked chicken breast
- 2 stalks diced fine celery
- 1 cup halved red seedless grapes
- 1/3 cup roughly chopped pecans
- 1/3 cup mayonnaise
- 4 large croissants
- 1 tbsp lemon juice
👨🍳 Instructions
- 1Toast pecans in a dry pan over medium heat until fragrant, about 3 minutes
- 2Combine shredded chicken, celery, grapes, and pecans in a large bowl
- 3Whisk mayo with lemon juice, a pinch of salt, and white pepper
- 4Fold dressing into the chicken mixture until evenly coated; taste and adjust
- 5Refrigerate 10 minutes if time allows for flavors to meld
- 6Split croissants and fill generously with the chicken salad
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