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Chicken Salad Croissants
2 boneless skinless chicken breast halves (1/2 pound)
1/4 cup creamy ranch dressing
1/2 teaspoon yellow mustard
1/4 cup chopped cucumber
1/4 cup chopped tomato
2 tablespoons chopped cashews
2 croissants, split
1 tablespoon butter, margarine, mayonnaise or salad dressing
Lettuce, if desired
Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Uncover and refrigerate about 10 minutes or until cool enough to handle.
Cut chicken into 1/4-inch pieces. Toss chicken, dressing, mustard, cucumber, tomato and cashews. Cover and refrigerate about 1 hour or until chilled.
Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.
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