Chicken Salad Sandwiches

Here is another easy recipe to make in bulk for a large group or for leftovers.  Chicken salad is especially yummy in the summer, but we eat it all year round.  There is a lot of chopping involved, but otherwise this is a pretty simple recipe.

Once again, the recipe is more of a guideline and you can adjust any of the ingredients to your taste.

This will make about 6 to 8 sandwiches depending on how much filling you put in each croissant.

  • Cooked shredded chicken – 3 to 4 breasts
  • Chopped celery – about 1 cup
  • Sliced grapes (I like my quartered, but halves work well too) – about 1 cup
  • Chopped red onion – about 1/4 cup
  • Roasted chopped pecans – handful (roast pecan halves in dry skillet, stirring frequently to prevent burning, about 5 minutes, then chop)
  • Chopped provolone cheese – I buy the sandwich slices and cut them into 1/2 inch or so cubes
  • Mayo – anywhere from 1 to 2 cups, depending on how saucy you like your chicken salad
  • Fresh baked butter croissants – 6 to 8
Combine the chicken, celery, grapes, onion, pecan and provolone and mix well.  Add in mayo until the desired consistency is reached.  Slice open croissants, fill, eat.  Yummy.
The chicken salad will usually last 5 to 6 days in the fridge, which makes it easy to store in individual containers and take for lunch.  It’s also great on mini party croissants for brunches and showers and such.

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