Cranberry Pecan Chicken Salad Sandwich Recipe
Chardonnay Poached Chicken – Salad with Cranberries & Mesilla Valley Pecans – Lettuce & Tomato on a butter toasted Croissant – Served with Cole Slaw –
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Ingredients
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Chicken Salad
Method
Preparation
Poach the Chicken
In a pot, combine the Chardonnay wine and enough water to cover the chicken. Bring to a simmer, then add the chicken breasts. Cook for 15-20 minutes or until the chicken is cooked through. Remove and let cool.
Prepare the Salad
Once the chicken is cool, shred it into bite-sized pieces. In a large bowl, combine the shredded chicken, mayonnaise, dried cranberries, chopped pecans, diced celery, sliced green onions, salt, and black pepper. Mix well until everything is combined.
Toast the Croissants
Slice the croissants in half and lightly butter the cut sides. Toast them in a skillet over medium heat until golden brown.
Assemble the Sandwiches
On the bottom half of each toasted croissant, place a lettuce leaf, a generous scoop of the chicken salad, and a slice of tomato. Top with the other half of the croissant.
Serve
Serve the sandwiches with cole slaw on the side.
