Chicken Salad On A Toasted Croissant
4 Chicken Breasts
Chicken Stock & Water
1 C. Grapes, Quartered
1 C. Pecans, Chopped Finely
2 Celery Stalks & Leaves, Chopped Finely
½ C. Mayo
½ C. Sour Cream
1 T. Olive Oil
Dash Of Sugar Or Honey (Trust me ;))
Dash Of Poppy Seeds
Dash Of Salt & Pepper
Boil chicken in half chicken stock half water – just to cover. When cooked all the way through, shred it in your stand mixer while hot with your paddle attachment. While shredding add salt, pepper & poppy seeds to the chicken.
In a large bowl, mix together the chicken, sugar/honey, quartered grapes, pecans, mayo, sour cream and olive oil.
Serve on a toasted croissant, with crackers, wheat tortilla or a lettuce wrap!