Restaurant Chicken Salad Sandwich
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 15 ounces canned white chicken chunks (i used vallry fresh brand, and one 5oz. can. you may use leftover chicken)
- 0.5 cup finely chopped celery
- 0.5 cup halved red seedless grapes (you may use green seedless grapes)
- 0.25 finely chopped pecans (i used an electric kitchen chopper)
- 0.5 cup mayonnaise
- 1 croissants as many as you need, make this healthier with 100% whole wheat bread slices
- 1 lettuce freshly-washed and dried
- Carbohydrate 20.1748606673246 g
- Cholesterol 51.4453333333333 mg
- Fat 21.1287575380482 g
- Fiber 2.68938859267015 g
- Protein 20.2675640862939 g
- Saturated Fat 4.64001803925439 g
- Serving Size 1 1 Serving (244g)
- Sodium 457.983666666667 mg
- Sugar 17.4854720746544 g
- Trans Fat 1.36060240816886 g
- Calories 348 calories
In a medium to large mixing bowl, combine 15 oz. chunked chicken, 1/2 cup chopped celery, 1/2 cup halved grapes, 1/4 cup chopped pecans, and 1/2 cup mayonnaise. Stir until well-combined. Split a croissant in half horizontally. If desired, broil the cut sides of the croissant to keep them from absorbing the chicken salad filling. Now, place a couple of fresh lettuce leaves on the bottom half of the croissant, put a generous amount of chicken salad on top of the lettuce, and cap it off with the top half of the croissant. Continue until your materials are used up. As an alternative, you may place lettuce leaves on a serving plate, and place a large mound of chicken salad on top. If you have any pecan crumbles left, sprinkle them on top. Place a fresh, hot croissant alongside. This is just *one* way to make chicken salad. It is also great if you substitute pineapple, chopped dates, raisins, etc., in place of the grapes! You can make this a *very* healthy dish, if you choose, because *you* have control of exactly what goes in it!!!
