FANCY CHICKEN SALAD AND CROISSANT SANDWICHES
This is the only chicken salad I like! I have made these for many potlucks and people just rave over them. This recipe has a crisp, clean, and sweet taste. Not your regular old chicken salad!
Provided by LeighzCookin
Categories Chicken
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Drain chicken and dump contents in bowl.
- I use a potato peeler and peal my apple. Sometimes I just scrape the whole apple and chop the scrapings. Or you could just finely chop the whole apple.
- I usually cut the grapes in half with a knife. or I take a grape between my thumb and index finger and smash it and it break into 2 pieces. I do this to over half the bag. That works 2!
- Add the mayo and stir all together.
- Cut croissants in half and spoon mixture on.
- This looks very pretty and elegant!
Nutrition Facts : Calories 716.5, Fat 45.2, SaturatedFat 14.5, Cholesterol 153.7, Sodium 548.8, Carbohydrate 45.8, Fiber 2.4, Sugar 18, Protein 31.7
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 :
CROISSANTS
Authentic French croissants.
Provided by Kate
Categories Bread Yeast Bread Recipes
Time 11h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
- Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
- Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
- To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
- Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 15.8 g, Cholesterol 45.9 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 303.5 mg, Sugar 1.8 g
CROISSANTS
Follow our step-by-step croissant recipe to make a classic baked good worthy of a French pastry shop.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 20 croissants
Number Of Ingredients 11
Steps:
- Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. Add yeast mixture, milk, and butter; mix until dough just comes together.
- Knead dough: Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
- Let dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger).
- Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined, 3 to 4 minutes. Scrape butter mixture out onto a piece of parchment paper; shape into a rectangle. Top with parchment, and roll out to an 8-by-10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
- Roll out dough: Turn out dough onto a lightly floured work surface; shape into a rectangle. Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
- Place butter package on dough: The butter package should be cool but pliable; your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate; if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough; remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal.
- Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
- Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 "turns").
- Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
- Repeat process: Remove from refrigerator, and press the dough; it should be pliable but have some resistance. If too soft, return to refrigerator; if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn); always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
- Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions; if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
- Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
- Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
- Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet; cover, and refrigerate.
- Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal.
- Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
- Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
- Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.
VEGETARIAN CROISSANT SANDWICH
Make and share this Vegetarian Croissant Sandwich recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 19m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- If desired, wrap croissant in foil and heat in a 350°F oven about 4 minutes or just until warm.
- Split croissant, then spread lightly with mustard.
- Arrange lettuce leaf, Swiss cheese, tomato slices, avocado, zucchini or cucumber, and mushroom slices on bottom half of croissant.
- Combine mayonnaise, milk, and dill weed or basil.
- Add sprouts if desired.
- Spoon over filling.
- Add top half of croissant.
- Makes 1 serving.
- Tip: You may substitute any of your favorite fresh vegetables for the tomato, zucchini, cucumber, or mushroom.
- Some vegetables, such as green beans, thinly sliced carrots, or asparagus, are especially good when steamed for a few minutes and then marinated for several hours in a vinaigrette dressing.
- Enjoy!
Nutrition Facts : Calories 474.4, Fat 30, SaturatedFat 13.2, Cholesterol 72.3, Sodium 470.5, Carbohydrate 38.4, Fiber 2.6, Sugar 11.1, Protein 14.1
More about "fancychickensaladandcroissantsandwiches recipes"
10 BEST CHICKEN SALAD CROISSANTS RECIPES - YUMMLY
From yummly.com
CHICKEN SALAD CROISSANT SANDWICHES - MY RECIPE …
From myrecipetreasures.com
50 SANDWICHES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
10 BEST CROISSANT SANDWICH RECIPES | YUMMLY
From yummly.com
CHAMPION CHICKEN SALAD CROISSANT - UNILEVER FOOD …
From unileverfoodsolutions.ca
OUR FAVORITE WAYS TO EAT CROISSANTS - TASTE OF HOME
From tasteofhome.com
14 MOUTHWATERING CHICKEN SANDWICH RECIPES - THE …
From thespruceeats.com
Author Cathy JacobsPublished 2010-07-26Estimated Reading Time 5 mins
15 BEST CHICKEN SANDWICH RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
10+ EASY FINGER SANDWICH RECIPES | MYRECIPES
From myrecipes.com
24 FOODS YOU CAN STUFF INSIDE A CROISSANT GALLERY
From thedailymeal.com
PARTY PLATTERS - SAVE-ON-FOODS
From saveonfoods.com
CALIFORNIA CLUB CROISSANT SANDWICH - I HEART EATING
From ihearteating.com
TOP 10 IDEAS FOR AMAZING CROISSANT SANDWICHES
From topinspired.com
THE 20 BEST SANDWICH RECIPES | SANDWICHES | THE GUARDIAN
From theguardian.com
52 HEALTHY SANDWICHES IDEAS | COOKING LIGHT
From cookinglight.com
WHAT TO SERVE WITH CHICKEN SALAD SANDWICHES - 12 TASTY SIDES
From insanelygoodrecipes.com
SANDWICH RECIPES | ALLRECIPES
From allrecipes.com
WHAT GOES WITH CROISSANTS FOR BREAKFAST - KITCHEN FOLIAGE
From kitchenfoliage.com
WHAT TO SERVE WITH CHICKEN SALAD? 19 BEST SIDE DISHES
From eatdelights.com
24 FOODS YOU CAN STUFF INSIDE A CROISSANT - THE DAILY MEAL
From thedailymeal.com
CHICKEN SALAD CROISSANT SANDWICHES FOR A CROWD - THE …
From thefoodnanny.com
WHO HAS CHICKEN SALAD SANDWICHES - SALADPROGUIDE.COM
From saladproguide.com
WHAT TO SERVE WITH CHICKEN SALAD - 9 BEST SIDES - HOME COOK BASICS
From homecookbasics.com
WHAT TO SERVE WITH CHICKEN SALAD CROISSANTS? 5 SIDE DISHES YOU …
From cookindocs.com
TOP 15 TRADITIONAL LUXEMBOURGISH FOODS - CHEF'S PENCIL
From chefspencil.com
BAKED CROISSANT BREAKFAST SANDWICHES - CREME DE LA CRUMB
From lecremedelacrumb.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
WE TASTED 11 SPICY CHICKEN SANDWICHES & THIS IS THE BEST
From eatthis.com
31+ PERFECT SIDE DISHES TO SERVE WITH HAM AND CHEESE SANDWICHES
From kimandkalee.com
15 SCRUMPTIOUS SANDWICH SPREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
44 FASCINATING FRENCH CROISSANT FACTS FOR CURIOUS ... - ANNIE ANDRé
From annieandre.com
10 BRIDAL SHOWER SANDWICHES & THEIR RECIPES
From bridalshower101.com
CHICKEN SALAD CROISSANT SANDWICH - MY CASUAL PANTRY
From mycasualpantry.com
CHICKEN SALAD CROISSANT SANDWICHES - THEMAMASGIRLS
From themamasgirls.com
CROISSANTS IN FRANCE: HISTORY AND RECIPE - JOURNEY TO FRANCE
From journeytofrance.com
22+ PERFECT SIDE DISHES FOR SANDWICHES YOU SHOULD TRY …
From lacademie.com
CATERING | COSTCO
From costco.ca
40 TASTY SANDWICH FILLINGS AND RECIPES | GOODTO
From goodto.com
CROISSANT BREAKFAST TIKKA SANDWICH RECIPE BY FOOD FUSION
From youtube.com
SECRET TO MAKING THE BEST CHICKEN SALAD FINGER SANDWICHES
From homemadeitaliancooking.com
CALORIES IN WENDY'S - MENU WITH NUTRITION
From menuwithnutrition.com
15 BEST SIDE DISHES FOR SANDWICHES - INSANELY GOOD
From insanelygoodrecipes.com
WHAT TO SERVE WITH CHICKEN SALAD SANDWICHES: 17 TASTY SIDES
From cookingchew.com
COMPLETE COSTCO PARTY PLATTERS MENU 2022
From costcomenu.com
You'll also love