|Prep Time||15 minutes|
|Cook Time||2 minutes|
- 6 large croissants halved lengthwise
- 1 whole rotisserie chicken chopped
- 3-4 celery stalks diced
- 1/2 purple (red) onion diced
- 10-15 basil leaves find diced
- 5-8 mint leaves fine diced
- 1 T wholegrain mustard
- 1 T dijon mustard
- 3 Heaping T mayonnaise do not use miracle whip, it won't taste the same
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 lemon juiced
- Start out by taking all the good chicken meat off of the rotisserie chicken. If anyone has dogs, and if they are anything like mine, you will have little vacuums at your feet waiting for you to drop a piece of chicken. ***TIP: If you are real ambitious, you can use the left over chicken bones and make homemade chicken stock.
- Go back over the chicken meat to make sure there aren't any small bones, and then give it a chop. Add the meat to a medium size mixing bowl.
- Chop your celery and onions...add those to the bowl.
- Roll your basil leaves, and mint leaves up like cigar and chop. This small trick helps keep all the leaves together vs chasing them all over your cutting board with your knife! After those are chopped add to the bowl.
- Add wholegrain mustard, dijon mustard, mayo, pepper, garlic powder, cayenne pepper, and lemon juice to the bowl.
- Give everything one large toss. Taste it...and then add your salt. The reason behind adding my salt last is, sometimes one rotisserie chicken could be saltier than another. There is nothing worst than having your meal too salty (and I'm a salt lover). Heck you might not even need to add salt, go off what tastes best to you!
- Ok, cut your croissants and pile on the chicken salad. Trust me when I say this sandwich won't disappoint. ***TIP: ALWAYS us croissants with this recipe. The buttery croissant evens out the chicken salad perfectly.
- Serve with chips or fruit! Enjoy!!!
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