Nothing tastes better on a hot summer day than a light and fruity chicken salad sandwich on a delicious, fresh croissant.
Whereas some folks really like to load chicken salad with onions and relish and spices, this recipe from an old restaurant I used to work at, places all the emphasis on a few, fresh ingredients.
- Chicken breasts- bone in
- salt, pepper
- fresh lemon juice
- celery chopped
- seedless, red grapes
- chopped walnuts optional*
Gently boil fresh chicken breasts until cooked through. Cool, remove ribs, chop and refrigerate.
Place chicken in a medium bowl, add lemon juice, salt and pepper to taste.
Mix in mayo- enough to make it very moist, but not so much that it’s sloppy and wet. Chicken pieces should be visible.
Add celery and sliced grapes.
The key to this recipe is to use the best, quality chicken meat you can find. Cooking the meat with ribs adds flavor and produces a moist and delicious final product.