Checker's Tarragon Almond Chicken Salad on a Croissant
Equipment
Ingredients
- 1½ lb chicken breast halves boneless skinless (about 3)
- 1 cup chicken broth for pressurizing pot
- 1 cup celery finely chopped
- ½ cup mayonnaise
- ¼ cup red onion finely chopped
- ¼ cup slivered almonds toasted
- 2 Tbsp fresh tarragon leaves stripped from stem and chopped
- 1 Tbsp coarse Dijon mustard
- 1 Tbsp lemon juice
- ½ tsp ground black pepper
- ¼ tsp seasoned salt
For Assembling Sandwich:
- 4 lg croissants cut in half horizontally
- butter or bibb lettuce
- tomato sliced (optional)
Instructions
- Add chicken breasts to pot and 1 cup of broth. Close pot and seal. Cook on High Pressure for 7 min and allow a 10 min NPR. Release pressure and remove chicken. (You can reserve the remaining broth for another recipe later.)
- Shred chicken and add to large mixing bowl. Season with salt and pepper.
- Add celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice, and mix well. Chill until ready to prepare sandwiches. About an hour.
For Assembling Sandwiches:
- Slice croissants in half and place lettuce on the bottom halves of croissants.
- Divide the chicken salad equally among the sandwiches. Add a slice of tomato if desired.
- Serve with chips and a pickle spear for a great picnic dinner!
Notes
Tip: You can also skip the pressure cooking if you use an already prepared rotisserie chicken from the market.
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This was a summer treat when you were down by the lakes for a nice afternoon. The Sandwich place is no longer there but the food memory remains. We love these fantastic and flavorful sammies for a cool dinner in the summer. You can make some great appetizers too.
Checker’s Tarragon Almond Chicken Salad on a Croissant
Servings: 4 servings
Equipment
Ingredients
- 1½ lb chicken breast halves boneless skinless (about 3)
- 1 cup chicken broth for pressurizing pot
- 1 cup celery finely chopped
- ½ cup mayonnaise
- ¼ cup red onion finely chopped
- ¼ cup slivered almonds toasted
- 2 Tbsp fresh tarragon leaves stripped from stem and chopped
- 1 Tbsp coarse Dijon mustard
- 1 Tbsp lemon juice
- ½ tsp ground black pepper
- ¼ tsp seasoned salt
For Assembling Sandwich:
- 4 lg croissants cut in half horizontally
- butter or bibb lettuce
- tomato sliced (optional)
Instructions
- Add chicken breasts to pot and 1 cup of broth. Close pot and seal. Cook on High Pressure for 7 min and allow a 10 min NPR. Release pressure and remove chicken. (You can reserve the remaining broth for another recipe later.)
- Shred chicken and add to large mixing bowl. Season with salt and pepper.
- Add celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice, and mix well. Chill until ready to prepare sandwiches. About an hour.
For Assembling Sandwiches:
- Slice croissants in half and place lettuce on the bottom halves of croissants.
- Divide the chicken salad equally among the sandwiches. Add a slice of tomato if desired.
- Serve with chips and a pickle spear for a great picnic dinner!
Notes
Tip: You can also skip the pressure cooking if you use an already prepared rotisserie chicken from the market.
