Sunday, November 16, 2008

Chicken Salad on Croissants and Pasta Salad....Elegant

Yesterday two of my sisters-in-law came to visit, and I wanted to serve them a nice lunch. After all, they made the three hour trip to see us, the least I could do was to feed them well. And chicken salad is one of my favorites! When dressed up it makes an elegant lunch dish. Both of the ladies loved it. Before anyone was allowed to eat though, I had to photograph it for the blog. If it is a loved dish, it has to have its picture taken.

I served the sandwiches with homemade pasta salad, which really added to the menu. My hubby and I were at the store looking for sides to go with the sammies, and he suggested checking out the deli section for salads. I saw the pasta salad and realized I had everything but artichoke hearts to make it myself. So grabbed a couple of small bottles of the marinated hearts (and low and behold! they were on sale...score!) and headed home to finish up the lunch. Here are the two recipes. Now keep in mind...I didn't measure much of anything. I tend to dump. So I will try to guesstimate the proportions.

Chicken Salad on Croissants

2 cans white chicken breast meat I used the 12.5 oz. size from Costco. You could totally use leftover cooked chicken. I just like the texture of the canned for the salad
1/3 to 1/2 cup toasted slivered almonds
1/4 t0 1/ cup craisins chopped
1 stalk of celery finely diced
mayo...I don't even know how to you how much. I just add until I like the consistency
2 TBS. Dijon mustard
salt and pepper to taste

Just mix it all together and spread on sliced croissants. Top with lettuce. This makes about 5 good size sandwiches or 6 smaller ones. You can adjust the proportions to fit your tastes.

Pasta Salad

12 oz. rotini pasta cooked to package directions and rinsed with cold water.
2 6.5 oz. jars marinated artichoke hearts drained....I cut them half lengthwise
1/2 regular size can of black olives can munch on the rest while you make the salad
1 cup shredded carrots

1/2 cup finely diced red pepper
Newman's Own Balsamic Vinagrett dressing (or any brand you like)
salt and pepper to taste
lots of fresh grated Parmesan cheese The stuff in the green can works fine for some things...not this

Mix all the ingredients together. Just add the dressing until everything is moist. Don't drown it. Let chill for several hours. You made need to add more dressing when you serve it as the pasta will absorb the dressing.

I served the sandwiches and the salad with chips and a deli pickle. A
nd we were stuffed! This really is a great guest lunch. Enjoy!

1 comment:

Carl and Pat said...

Dang!1 I really missed out. Chicken sald on croissants is one of our favorites; we often add grapes, too. Had to chuckle about your comment on the olives, because that's exactly what I do when making something with olives... Good luck this week. Thanks again for sharing your talents. (Pat)