Tangy Lemon-Cucumber Chicken Salad Croissants

A bouquet of herbs, plus lemon and cucumber, blend with the meatiness of roast chicken to make a stellar sandwich. Using a crisp cucumber is key; it keeps the croissants from getting soggy. Prep Time: 35 minutes. Notes: A 2 1/2- to 3-lb. rotisserie-cooked chicken will give you about 3 cups of meat.

Yield:

Makes 8 to 10 mini croissant sandwiches or 4 or 5 regular-size croissant sandwiches

Recipe from

Nutritional Information

Calories 243
Caloriesfromfat 56 %
Protein 12 g
Fat 15 g
Satfat 5.1 g
Carbohydrate 15 g
Fiber 1.3 g
Sodium 600 mg
Cholesterol 61 mg

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon chopped brined capers
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups shredded roast chicken (see Notes)
1/2 English (hothouse) cucumber, seeded and diced (about 1 cup)
6 green onions, sliced, including some green tops
8 to 10 mini croissants

Preparation

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, herbs, capers, salt, and pepper.

2. In a large bowl, toss together chicken, cucumber, and green onions. Add dressing to chicken mixture and stir to evenly coat filling.

3. Halve croissants lengthwise. Fill bottoms with salad, dividing evenly, and set tops on salad.

Note: Nutritional analysis is per mini sandwich.

Note:

June 2007