Chicken Salad Mini Croissants Recipes

Steps:

• In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky.
• Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary.
• Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred.
• Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!

Steps:

• In a small bowl, combine the sour cream, mayonnaise, lemon juice, salt and pepper. In a large bowl, combine the chicken, celery, mushrooms and peppers; stir in sour cream mixture until combined. Cover and refrigerate for at least 4 hours. Just before serving, stir in the bacon and pecans. Spoon 1/4 cup chicken salad onto each lettuce-lined croissant.