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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve
Serve the sandwiches with cole slaw on the side.
