Tuesday, November 4, 2014

Phyllis's Chicken Salad on Mini Croissants



Phyllis's Chicken Salad on Mini Croissants

Ingredients:...
1 pkg. chicken breast tenders
1/2 cup celery, chopped
1/2 cup California red seedless grapes, quartered
3 tablespoons Duke's light mayonaise
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Cook chicken tenders in a pot of water until tender. Place tenders on a plate to cool. Chop celery, slice grapes. Process chicken tenders in food processor by pulsing so you don't over process it. In a medium sized bowl combine chicken, salt, pepper, celery, grapes, and 3 tablespoons light mayonaise. I split mini croissants not quite through like a pocket and spooned chicken salad in each pocket.
Enjoy! ·

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