By Melissa Wynn


Chicken Salad Croissant
Melissa Wynn




Hosting a holiday luncheon? Try this recipe.


Buy ready-made croissants.


The Salad

1 whole roasted chicken, or 2 large boneless, skinless chicken breast, shredded or chopped

1/3 cup 100% apple juice

2 stalks fresh celery diced

1/2 purple onion diced

3 medium granny smith or other tart apples peeled cored and diced


The Dressing

3/4 cup mayo

1 tablespoon apple cider vinegar

1 1/2 tablespoons sugar


Shred or chop your whole roasted chicken into a large mixing bowl. Pour the apple juice over the chicken and toss. Add the celery, onion and apple and toss again. In a smaller bowl mix mayo, vinegar and sugar. You can add more sugar or vinegar to taste for your family. The taste should be similar to coleslaw dressing. Mix the dressing with the salad mixture and chill. Slice croissants to make a sandwich. Spread a nice layer of chicken salad and put top of croissant on.

Tip: Slice in half and add a long. frilly toothpick to hold each half together for a buffet table. Serve with fresh fruit.