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