![]() Sprinkle and stir in 1/8 tsp salt, 1/8 tsp paprika, pinch of garlic powder and pinch of ground black pepper into the chicken. Stir in 1/3 cup real mayo and 1/2 tsp distilled white vinegar. In a medium bowl, place 1 (12.5 oz can) well drained chicken breast in water and lightly break it up with a fork. Line parchment paper with a baking sheet. 1/4 cup fresh organic parsley – choppedġ.1 3/4 cup Colby Jack cheese – freshly grated (I use Tillamook brand).1 (12.5 oz) chicken breast in water (drained).3 store-bought croissants (from Costco).What I love about these sandwiches is that I can wrap them into the plastic food wrap, refrigerate and then next day, microwave the sandwich for 30-45 seconds and mmm…There goes 1 minute breakfast for you!Ĭroissant Chicken Salad Sandwich Ingredients: With some fresh veggies added and some spices such as sweet paprika…mmm.oh good old paprika. I use paprika in many meals because of its color and flavor, and in these sandwiches – it’s a must! Breakfast sandwiches with canned chicken or canned tuna had always been very popular in my family these kind of sandwiches are always quick and easy, yet super tasty. I left few for now, and froze remaining in sandwich bags for later use when I need or more likely ‘want’ them. You know how you go to a store, you see so much deliciousness on shelves and you grab like every other item, come home and say “why in the world did I buy it?” Well, it was one of those times □ For the croissants to avoid the trash can, I decided to put them into use. One time I purchased a box of croissants from Costco because I thought I want them. This is one fulfilling breakfast sandwich. Photos by Kellie Hatcher recipe from Mary Younkin.Croissant Chicken Salad Sandwich: full of flavor, so cheesy, so scrumptious, quick and easy. I hope you all have a great week and as always, thanks for being here. So for what it’s worth, buy a rotisserie chicken or roast your own and shred the meat off that if/when you can! Otherwise, this recipe is perfect as is! The chicken salad was so much better the second time around- it’s a textural thing for me. The second time around I pulled the chicken off one of the ones I roasted. You see? This recipe was pretty much made for me! The first time I made this recipe, I boiled a few chicken breasts and diced those to use in the chicken salad. 3- I never met a croissant I didn’t like. ![]() ![]() I knew after flipping through the first time that these Dill Pickle Chicken Salad Croissant Sandwiches would be the first thing I made. Nothing complicated here just really delicious and really solid recipes. All the recipes are approachable, call for recognizable ingredients, and have straight forward instructions. Notice the title says “weekday”? Yup, that’s because these recipes are made with busy families in mind. The cookbook is full of quick and easy, family-friendly recipes. The recipe comes from Mary Younkin’s latest cookbook, The Weekday Lunches & Breakfasts Cookbook. (FYI- the chicken salad is great in a lettuce wrap too if you’re gluten free or watching your carb intake.) They make a great sunday Supper and then I’ll use the leftovers throughout the week to top green salads, throw in tacos or make chicken salad- my personal favorite! I’ve now made these Dill Pickle Chicken Salad Sandwiches twice and I absolutely adore it. One of my favorite food prep hacks is to roast two whole chickens on the weekend. We have a busy week so having meals planned and a little bit of prep done means so much less stress for me come dinner time. I made nice dinners on both Saturday and last night and between the leftovers from those meals plus the hour I spent yesterday afternoon prepping, we are set for the week ahead. I even avoided my office which I’ve been meaning to clean out in favor of sitting on my back porch, drinking coffee, and reading. We spent a ton of time outside riding bikes, practicing baseball, watching lacrosse, and playing tennis. We had two full days of nothing but sunshine. Happy Monday, everyone! Did you have a nice weekend? We sure did. It’s a recipe from Mary Younkin’s new cookbook, The Weekday Lunches & Breakfasts Cookbook, and trust me when I tell you need that you need this recipe (and cookbook) in your life. These Dill Pickle Chicken Salad Croissant Sandwiches are everything.
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