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Chicken Salad Croissant Sandwiches

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 5 Cups Shredded meat from rotisserie chicken
  • 1 1/2 Cups Halved red grapes
  • 3/4 Cup Chopped Pecans (Optional)
  • 1/4 Cup Sliced green onions or chives
  • 1 1/4 Cups Mayonnaise
  • Salt
  • Black Pepper
  • 12 Small Croissants
  • 6 Butter Lettuce Leaves
  • 2 Vine-Ripened Tomatoes

Instructions
 

  • Combine chicken, grapes, pecans, chives in a large bowl and mix well.
  • Add mayo, salt and pepper to taste and combine.
  • Cover and chill until cold -- About 1-2 hours
  • Serve on croissants. Add tomato and lettuce for an additional punch.