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I had my first experience with one of these delicious sandwiches at a baby shower a number of years ago. It was love at first sight. I was hooked for life.
I asked for the recipe way back then and haven’t changed it one bit. Did I say I love this sandwich? I do. And so do my husband and most of our older boys.
Not just baby shower food. It’s the perfect meal for a hot summer night. You can keep the filling in the fridge and serve it up on lightly toasted fresh croissants whenever you’re ready.
Chicken Salad Sandwich
Ingredients:
- 3 chicken breasts
- 1/3 cup mayonnaise (maybe a little more)
- one small can crushed pineapple
- one small package thinly sliced almonds
- salt and pepper
- croissants (about 4)
Steps:
- Boil chicken breasts til done. (You can broil if you prefer.)
- Remove any fat and shred chicken. Any method works for this. Pull apart by hand, with a fork, or even use a chopper.
- Salt and pepper chicken lightly.
- In a medium bowl, mix in mayo with chicken. You may choose to add more or less mayo depending on size of chicken breasts.
- Stir in half the can of pineapple and half the package of almonds. Taste. Add more if you prefer. Sprinkle in a bit more salt or pepper if needed.
- Broil halved croissants until lightly golden, then pile on the chicken salad.
I was looking through your recipes for some inspiration and just came across this one. It looks awesome, and so similar to the one I make. I make mine with lemon seasoned chicken, and then I use dried cranberries instead of pineapple. I will have to try it with the pineapple for something different. Awesome recipe!
That’s funny you said that. I experimented last time I made it by adding some lemon pepper seasoning. YUM! I love chicken salad! My sister puts grapes and tobasco in hers. I think the sky’s the limit with this one, huh?