Chicken Salad On A Toasted Croissant


4 Chicken Breasts

Chicken Stock & Water

1 C. Grapes, Quartered

1 C. Pecans, Chopped Finely

2 Celery Stalks, 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 – or, even healthier a wheat tortilla or a lettuce cup!

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