The Chef: Chicken Salad Croissant Sandwich

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The Chef: Chicken Salad Croissant Sandwich

By KSEE News

Story Published: Aug 26, 2008 at 8:50 AM EST

Story Updated: Aug 26, 2008 at 8:58 AM EST

2 cups diced cooked Chicken meat. White and or dark meat
1 avocado, diced ½”
1 4-ounce can sliced water chestnuts, drained
2 green onions, finely chopped, green & white parts
¼ cup mayonnaise
Freshly ground black pepper to taste
¼ cup toasted sunflower seeds
½ cup loose packed arugula leaves
Four croissants

Combine the first six ingredients in in a mixing bowl. Season with freshly ground pepper and stir to mix well.

Split croissants and fill each with ¼ of the chicken mixture and the arugula.

Recipe courtesy: Chef Roy Harland, Bentley's Gourmet Market and Bistro

Go to faiths@ksee.com to contact Faith Sidlow with questions, comments or story ideas.

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