Tender bites of chicken breast nestled in a sweet and tangy homemade poppy seed dressing with crunchy celery, red onions(optional), almonds and red grapes all tucked into a buttery croissant!
½cupwhipped cream, homemade or use a whipped dairy product
1tablespoonpoppy seeds
salt and pepper , to taste
Instructions
Prep
Shred or cube cooked chicken; set aside
2 pounds chicken
Dice celery; slice grapes in half; set aside
¾ cup chopped celery, 2 cups seedless red grapes
Put cooled shredded or cubed chicken, celery, grapes, almonds in large mixing bowl
2 pounds chicken, ¾ cup chopped celery, 2 cups seedless red grapes, ½ cup sliced almonds, ½ cup walnuts or pecans
Make the Dressing
Combine dressing ingredients into large bowl and mix well
1 ½ cups mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons honey, ½ cup whipped cream, 1 tablespoon poppy seeds
Drizzle some of the dressing over chicken mixture; combine well; taste for salt and pepper
salt and pepper
Add more dressing/sauce if desired
Place covered in fridge for 30 minutes
Remove from fridge 30 minutes prior to serving
Notes
How to bake chicken breasts:
Preheat oven to 350ºF; pat dry chicken breasts; lightly season with salt and pepper; place in lightly oiled baking dish; cover with foil. Bake until internal temperature reaches 165ºF. Allow chicken to cool then cut into cubes or shred.Reduce the total time by about 15 minutes if you get a rotisserie chicken.