Pineapple, fresh basil, baby greens, and shredded chicken combine to create tasty croissant sandwiches.
Pineapple-Basil Chicken Salad Croissants
Yield: 8
Ingredients
- 3 cups chopped cooked chicken*
- 1 cup canned pineapple tidbits, drained
- ½ cup chopped toasted pecans
- ⅓ cup chopped celery
- ¼ cup chopped fresh basil
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 small croissants
- Mixed baby lettuces
Instructions
- In a large bowl, combine chicken, pineapple, pecans, celery, and basil, tossing to blend.
- In a small bowl, combine mayonnaise, lemon juice, salt, and pepper, stirring to blend. Add to chicken mixture, stirring until well combined.
- Using a serrated bread knife, cut croissants in half horizontally. Place lettuce leaves on bottom half of each croissant. Fill each croissant evenly with chicken salad.
- Serve immediately.
Notes
*We used meat pulled from a rotisserie-style chicken.
Make-Ahead Tip: Chicken salad can be made a day in advance, placed in a covered container, and refrigerated.
Make-Ahead Tip: Chicken salad can be made a day in advance, placed in a covered container, and refrigerated.
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