Green Goddess Chicken Croissant
When you team my easy to make Green Goddess Dressing with jumbo sized croissants, you take the humble chicken salad sandwich to showstopper status. Get the best rotisserie chicken and croissants available, along with the freshest herbs you can find for the dressing and you’re more than halfway there! After whizzing up the Green Goddess Dressing in your food processor, the rest is just assembly. I promise! You can make this delicious sandwich with leftover roast chicken. Pick up the croissants on your way to work and you have a quick Monday night meal that you can’t wait to get home and devour.
Ingredients
- 2 large roast chicken breasts (skin on or off)
- 2 large celery sticks
- 1/3 cup roasted cashews
- Sea salt
- Black pepper
- 1 – 1 ½ cups Green Goddess Dressing (link above)
- 1 head oakleaf or butter lettuce
- 1 cup pickled red onions (see notes)
- 6-8 jumbo croissants
Instructions
- Wash and spin lettuce, lay out between two paper towels or clean tea towels, roll up loosely & refrigerate until needed.
- Slice and chop chicken into roughly 1 cm cubes.
- Thinly slice celery sticks lengthwise and then cut into 5mm cubes.
- Roughly chop cashew nuts.
- In a medium bowl combine chicken, celery, nuts.
- Add Green Goddess Dressing gradually until you are happy with the consistency (see notes).
- Adjust seasoning with salt and pepper.
- Slice croissants lengthwise but not all the way through. You're creating a pocket for the chicken salad, so you can try and leave the very tips of the croissant uncut.
- Use an ice cream scoop to add the chicken salad, spread it out and gently pack it in with a spatula or spoon.
- Then tuck in pickled red onions and lettuce.
Notes
How much dressing should I use? I add the dressing in stages and mix gently between each addition. You want to use enough dressing so you can mould the chicken salad in the croissants. You don’t want this to be dry, think moulding consistency. But, also, not so much dressing that the chicken salad is squishing out of the croissant as you take a bite.
Quantities: My Green Goddess Dressing recipe makes approximately 2 ½ cups of dressing. So you won’t need it all for this recipe. I usually plan two meals over two days with my dressing. It will lose its vibrant green colour the next day but no one will notice in your chicken salad. When I have guests coming, I use the dressing when its at its most vibrant green and save the leftovers for a family meal the next day.
Pickled Red Onions: Stay tuned my ever so simple recipe for red pickled onions is coming shortly. The chicken salad is literally calling out for a pickle element, and it doesn’t have to be red onions. But they sure look pretty! You can also substitute finely sliced red onion.
A note about nuts: I love salt and I always use roasted and salted nuts in my savoury, and often sweet, dishes. I see it as adding seasoning to the dish and honestly makes the nuts pop in the salad. But unsalted dry roasted cashews are fine.