Pineapple-Basil Chicken Salad Croissants
 
Yield: 8
Ingredients
  • 3 cups chopped cooked chicken*
  • 1 cup canned pineapple tidbits, drained
  • ½ cup chopped toasted pecans
  • ⅓ cup chopped celery
  • ¼ cup chopped fresh basil
  • 1 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 small croissants
  • Mixed baby lettuces
Instructions
  1. In a large bowl, combine chicken, pineapple, pecans, celery, and basil, tossing to blend.
  2. In a small bowl, combine mayonnaise, lemon juice, salt, and pepper, stirring to blend. Add to chicken mixture, stirring until well combined.
  3. Using a serrated bread knife, cut croissants in half horizontally. Place lettuce leaves on bottom half of each croissant. Fill each croissant evenly with chicken salad.
  4. Serve immediately.
Notes
*We used meat pulled from a rotisserie-style chicken.
Make-Ahead Tip: Chicken salad can be made a day in advance, placed in a covered container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pineapple-basil-chicken-salad-croissants-recipe/