Chicken Poppy Seed Salad Croissant Sandwiches
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Large Party Size Batch of Salad – fills 40-50 small croissants
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*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 like Splenda or 2 tablespoons Honey or Sugar
*1-2 tablespoons Poppy Seeds
*Sea Salt and Fresh Ground Pepper, to taste
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Instructions:
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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 mixture. Stir together.
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Mixing in by hand and 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 or inside croissants and serve.
Optional: Replace celery with 3-4 Green Apples, cut into small pieces. After cutting apple pieces place them into bowl of water with 2 teaspoons Lemon Juice. Set aside until ready to mix in chicken salad. Then drain off water and add to dressing along with the chicken, grapes and sliced almonds.
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Salad will keep 1 to 3 days in the fridge in an airtight container.
Enjoy!
Lindy
