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Chicken Salad Croissant Sandwiches |
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Serves: 2
Print this Recipe
Prep: 5 min
Microwave: 4 min
Chill: 30 min
Here's a quick way to cook chicken for chopped chicken salad: use your microwave! The chicken steams in its own juices and comes out moist and tender.
2 boneless skinless chicken breast halves (about 1/2 pound)
1/4 cup creamy ranch salad dressing
1/2 teaspoon yellow mustard
1/4 cup chopped cucumbers
1/4 cup chopped tomatoes
2 tablespoons chopped cashew nuts
2 croissants, cut lengthwise into halves
Butter, margarine, mayonnaise or salad dressing, if desired
1/2 cup alfalfa sprouts
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1. Place chicken breast halves in 16-ounce casserole or on plate with thickest parts toward outside edges. Cover tightly and microwave on High (100%) until thickest parts are done, 3 to 4 minutes. Uncover and
refrigerate until cool enough to handle, about 10 minutes.
2. Cut chicken into 1/4-inch pieces. Place chicken, dressing, mustard, cucumber, tomato and cashews in bowl; toss. Cover and refrigerate until chilled.
3. Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants; top with alfalfa sprouts and the other croissant halves.
1 Serving: Calories 595 (Calories from Fat 335); Fat 37g (Saturated 12g); Cholesterol 140mg; Sodium 500mg; Carbohydrate 33g (Dietary Fiber 2g); Protein 34g % Daily Value: Vitamin A 16%; Vitamin C 10%; Calcium 10%; Iron 16% Diet Exchanges: 2 Starch, 4 Lean Meat, 1 Vegetable, 4 Fat
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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