Chicken Salad Croissant Sandwiches
From Magnolia Table by Joanna Gaines
- 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
- Black Pepper
- 12 Small Croissants
- 6 Butter Lettuce Leaves
- 2 Vine-Ripened Tomatoes
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.