LEMON ALMOND CHICKEN SALAD
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1 EACH ROTISSERIE CHICKEN, white and dark meat removed and cubed
OR 2, 8 OZ fully cooked chicken breasts, cut into cubes
2 T CAPERS
½ C CELERY, cut into a small dice
1 C MAYONNAISE (I love Hellman's)
¼ C RED ONION, finely chopped
¾ t GARLIC, minced
1 T DIJON MUSTARD
3 T LEMON JUICE
2/3 C SLICED ALMONDS
KOSHER SALT & FRESH CRACKED PEPPER, to taste
CROISSANTS
Place the chicken in a small bowl and set aside.
In another bowl, combine the capers, celery, mayonnaise, red onion, garlic, mustard, lemon juice and almonds, stirring to combine. Gently fold the chicken into the mixture and season to taste with salt and pepper. Refrigerate overnight to develop the best flavor. You may need to add a touch more mayonnaise the next day if you like it a little creamier. Divide among 8 miniature croissants or 4 large croissants.
OR 2, 8 OZ fully cooked chicken breasts, cut into cubes
2 T CAPERS
½ C CELERY, cut into a small dice
1 C MAYONNAISE (I love Hellman's)
¼ C RED ONION, finely chopped
¾ t GARLIC, minced
1 T DIJON MUSTARD
3 T LEMON JUICE
2/3 C SLICED ALMONDS
KOSHER SALT & FRESH CRACKED PEPPER, to taste
CROISSANTS
Place the chicken in a small bowl and set aside.
In another bowl, combine the capers, celery, mayonnaise, red onion, garlic, mustard, lemon juice and almonds, stirring to combine. Gently fold the chicken into the mixture and season to taste with salt and pepper. Refrigerate overnight to develop the best flavor. You may need to add a touch more mayonnaise the next day if you like it a little creamier. Divide among 8 miniature croissants or 4 large croissants.
