CHICKEN SALAD, AVOCADO AND CHEDDAR PANINI

Chicken Salad, Avocado and Cheddar Panini image

Provided by Trisha Yearwood

Time 20m

Yield 4 servings

Number Of Ingredients 19

Previous Next

4 croissants, halved horizontally
3 cups Leftover Billie's Houdini Chicken Salad, recipe follows
2 cups arugula
2 avocados, sliced
2 tomatoes, sliced
4 slices Cheddar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts
1 1/2 cups low-fat plain Greek yogurt
1/2 cup seedless red grapes, preferably Concord, halved
1/2 cup slivered almonds
1/2 cup finely chopped pecans
1/4 cup dried cranberries
2 small Granny Smith apples, finely diced
1/2 small red onion, finely chopped
Salt and freshly ground pepper
Salt and freshly ground pepper
Toasted bread or crackers, for serving

Steps:

Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.
Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.
In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.
In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.