Name: Dill Pickle Chicken Salad Croissant Sandwiches
Ingredients: 1/2 cup mayonnaise; 1 tablespoon pickle juice; 1/2 teaspoon ground black pepper; 1/4 teaspoon kosher salt; 3/4 teaspoon dried dill; 1/2 teaspoon garlic powder; 3 cups cooked chicken, chopped into pieces; 3 large pickles cut into 1/4-inch pieces, about 1 cup; 2 green onions, thinly sliced, about 1/4 cup; 5-6 croissants; arugula

Description

A savory chicken salad on croissants.

Ingredients

1/2 cup mayonnaise
1 tablespoon pickle juice
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
3/4 teaspoon dried dill
1/2 teaspoon garlic powder
3 cups cooked chicken, chopped into pieces
3 large pickles cut into 1/4-inch pieces, about 1 cup
2 green onions, thinly sliced, about 1/4 cup
5–6 croissants
arugula

Cook Mode Prevent your screen from going dark

Instructions

In a medium size mixing bowl, stir together mayonnaise, pickle juice, pepper, salt, dill, and garlic. Add the chicken pickles, and green onions. Stir well until everything is combined.
Split the croissants in half. Layer arugula on one half of the croissant and scoop the chicken salad over the arugula. Top with second half of croissant. Serve immediately.

Notes

This recipe is from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin.