Southwest Chicken Salad
8-10 boneless/skinless chicken thighs seasoned with seasoning salt, granulated garlic, and black pepper.
2 cups small diced celery
1 cup toasted sliced/slivered almonds, 3 minutes at 450 degrees
12 mini croissants
2 cups mayonnaise
1 tsp. ground cumin
2 tsp. 6 pepper blend
2 tsp. granulated garlic
2 tbsp. lime juice
Preheat the oven to 350 degrees and place the chicken on a foil lined cookie sheet. Season the chicken with the seasoning mix. Roast for 45 minutes or until juices run clear. Cool to room temperature and cut into small dice.
Place the diced chicken, celery, and toasted almonds in a large bowl. Mix to combine evenly. Now mix the dressing ingredients in a small bowl and add to the chicken mixture. Mix until all of the salad ingredients are well combined. Refrigerate for 1-2 hours to allow the flavors to blend.
Place a generous portion of the chicken salad on a split mini croissant. Build all of the sandwiches at the same time if you will be serving same at a event or gathering. Cover and refrigerate until you are ready to serve.
Yield: 12 servings
Prep Time:20 minutes
Cook Time: 45 minutes, passive time, 1-2 hours