Friday, March 4, 2011

Chick-Chick Chicken on Croissant

Have you ever been told by your husband...

"By the way, I invited the neighbors over for lunch, can you whip something up?"
"They will be here in a half hour."

Easier said then done!

When you live 40 miles from the nearest grocery store you gotta have things on hand or you don't feed the neighbors!

Panic set in for a moment until I rummaged through the pantry and fridge to find something to make.  

I had canned tuna, but didn't feel like greeting the neighbors with the pungent aroma of fish! So I opted for the canned chicken. Who uses that? I guess we do. We have it, and use it for days just like this!

Luckily, I had fresh croissants, so that dressed up the lunch like I had planned for days.

This is how it went....

Looks like I spent a lot of time on this one, I didn't. It's all very simple ingredients I had on hand.

You need a 1/4 slice of a lemon. 

Mine was scrawny but at least I had one!

Squeeze into a small bowl making sure there are no seeds. Set aside.

2 celery stalks, about 3/4 cup chopped or finely sliced.

2 sprigs of fresh parsley finely chopped. 

The parsley gives it a fresh crisp taste.

Mix a 12.5 oz can of chunk chicken breast with 3/4 cup mayonnaise.  Then add the celery, parsley, and lemon juice. Add 1/2 teaspoon salt and 1/2 teaspoon pepper, and taste. Adjust salt and pepper to your liking. Set aside.

Toast a quarter cup of sliced almonds. To do this line a cookie sheet with tin-foil and place in the oven on BROIL watch the almonds cook because they toast quickly. Let cool, then add to the chicken mixture.

Your mixture will look like this! 

See how easy that was.

Slice the croissants, spread an even layer of the chicken salad on the bottom slice of croissant.


I also made a salad with homemade "Buttermilk Blue" dressing.  On the side is a cup of Lu-Lu's Yogie

I will post the salad/dressing and yogurt separate so that you can go to them directly for the recipes.


1  12.5oz can of Chunk Chicken
3/4  cup mayonnaise
1/4 slice of lemon squeezed for juice
3/4 cup celery or 2 Celery stocks chopped/finely sliced
2 sprigs of parsley finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sliced almonds - toasted  

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