Chicken Salad Croissants

This sandwich is eaten often at extended Rappleye family dinners.  
It is easy to make, tastes great and one recipe
 will feed 25-30 people.     

6 C. chicken, cooked and cubed

4 C. chopped celery

1-2 C. red grapes, cut in half

6 green onions, chopped

2 C. frozen peas, thawed
1 large head iceberg lettuce, shredded

Sauce:

1 ½ c. mayonnaise

1 ½ C. Miracle Whip®

4 tsp. lemon juice

1 tsp. salt

Dash of pepper

Place chicken in a pot of water, bring to a boil, turn heat down and simmer at least 20 minutes or until chicken is no longer pink on the inside. Remove from water and let cool. Cut into bite size cubes.

add a little salt to the water, it helps the water come to a boil faster and aids in the flavor of the chicken.

Place chicken and next 5 ingredients together in 
a large bowl; set aside.   

 Mix sauce ingredients together and pour over 
chicken mixture just before serving.  

Fold sauce in gently until salad ingredients are evenly coated.

Cut open croissants and top with chicken mixture.  

Serve with vegetable sticks and potato chips.

These sandwiches may or may not be addictive....
you think you are fine with just one and then....
the second one sneaks up on you! Just sayin! :0)

© Nancy Rappleye 2012