DinnerCount

Chicken Salad Croissants

No stove tonight. A rotisserie chicken from the store becomes chicken salad with mayonnaise, finely chopped celery and halved red grapes, spooned into split croissants over a lettuce leaf. Twenty minutes, all of it at the counter. It's the dinner for the hottest night of summer or the busiest night of the week, and any extra chicken makes tomorrow's lunch.

20 minServes 4 as writtenNo-CookAmericanContains Milk, Eggs, Wheat
Chicken Salad Croissants, as the finished dish
The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

How much to make for 2, 4, 6 or 8

IngredientFor 2For 4For 6For 8
Cooked chicken (from a rotisserie chicken)1½ cups3 cups4½ cups6 cups
Mayonnaise¼ cup½ cup¾ cup1 cup
Celery1 stalk2 stalks3 stalks4 stalks
Red grapes½ cup1 cup1½ cups2 cups
Croissants2 each4 each6 each8 each
Lettuce¼ head¼ head½ head½ head
Salt & pepperto tasteto tasteto tasteto taste

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Steps

  1. Pull the meat from the rotisserie chicken and chop it — a bird gives about 3 cups, so use a second bird or other cooked chicken if the card asks for more. Use what the card says and keep the rest for lunches.
  2. Chop the celery finely and cut the grapes in half lengthwise. Stir the chicken, the celery and the grapes into the mayonnaise and season with salt and pepper.
  3. Split the croissants, tuck a lettuce leaf into each, and fill with the chicken salad.

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