BACON ARTICHOKE CHICKEN SALAD CROISSANT
This recipe was inspired by a deli back in my hometown. They made a yummy chicken salad, with mayo and artichokes, that was very popular. So, I decided to recreate it with my own twists, and I think it's even better than the original. The salad is a combination of slightly smoky grilled chicken, tangy seasoned & marinated artichoke hearts, hickory smoked bacon and a mayo salad dressing. This croissandwich is quick and easy, yet elegant and divinely delicious. It's perfect for a special lunch, brunch buffet or busy-day dinner alongside a cool salad or warm bowl of soup. I think you'll love it!
Provided by Teresa G. @sokygal
Categories Sandwiches
Number Of Ingredients 7
Steps:
- *NOTE: You may use grilled, rotisserie or roasted chicken or turkey meat (any part/s of the bird,) though grilled has the best flavor, in my opinion.
- Gather and prep all ingredients (remove skin, debone and chop chicken; drain artichokes and chop after removing any tough outer leaves; wash lettuce; split croissants.)
- Add chicken to an average size mixing bowl; sprinkle with 1/4 tsp salt; toss to distribute salt.
- Add Miracle Whip salad dressing; mix with large spoon to coat chicken well.
- Add chopped artichokes and 1/8 cup real bacon bits (do not use imitation; omit bacon if none is available;) mix well.
- Place lettuce leaves on bottom half of croissants; spoon chicken mixture onto lettuce; place croissant tops on top of chicken salad. Serve immediately, or wrap/place in airtight container and refrigerate until served.
- Cover and refrigerate any leftovers.
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