Nov 19, 2010

Chicken Salad Croissant

Serves 6-8

3 c. cooked, cubed chicken
1 c. diced celery
¼ c. slivered almonds or cashews
½ c. mayonnaise
½ tsp. salt
1/8 tsp. pepper
2 T. lemon juice
2 T. minced green onions

Cook chicken breasts; cool and cube.
Place in large bowl with celery, grapes, and almonds; refrigerate.
In another bowl, combine mayonnaise, salt, pepper, lemon juice and green onions; blend thoroughly.
Add dressing to chicken mixture just before serving.

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