Chicken Poppy Seed Salad Croissant Sandwiches
Large Party Size Batch of Salad – fills 40-50 small croissants
*2 Rotisserie Chickens, cut into chunks (about 5 cups)
*1-2 cups tiny cut Celery pieces
*2 cups Red Grapes, halved
*3/4 cup sliced Almonds
*1 Head Iceberg Lettuce, leaves rinsed and dried
Poppy Seed Dressing
*1-2 cups Greek Yogurt, depending on taste
*1-2 cups Olive Oil Mayonnaise, depending on taste
*2 teaspoons Lemon Juice
*1 Tablespoon Red Wine Vinegar
*1/2 teaspoon Onion Powder
*1/2 teaspoon Garlic Powder
*2-4 tablespoons finely grated Parmesan Cheese
*2-3 packets sweetener, Splenda, Honey or Sugar
*1-2 tablespoons Poppy Seeds
*Sea Salt and Fresh Ground Pepper, to taste
Option: Replace celery with 3-4 Green Apples, cut into small pieces. After cutting put pieces into bowl of water with 2 teaspoons Lemon Juice. Then drain off water and add to dressing along with the chicken, grapes and sliced almonds.
In a large bowl combine the chicken, celery, red grapes and almonds.
For the dressing whisk together in a medium bowl only 1 cup of the mayonnaise and 1 cup of Greek yogurt and then add the remaining ingredients for dressing and pour onto the chicken salad mixture. Stir together.
Mixing by hand, add the remaining mayonnaise and Greek yogurt as needed. Salt and pepper to taste. Using a disher or cookie scoop, scoop chicken poppy-seed salad onto a lettuce leaf inside croissants and serve.
Salad will keep 1-3 days in the fridge
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