Tangy Lemon-Cucumber Chicken Salad Croissants

Name: Tangy Lemon-Cucumber Chicken Salad Croissants
Yield: Makes 8 to 10 mini croissant sandwiches or 4 or 5 regular-size croissant sandwiches
Ingredients: ¼ 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; ¼ teaspoon salt; ½ teaspoon freshly ground black pepper; 3 cups shredded roast chicken (see Notes); ½ English (hothouse) cucumber, seeded and diced (about 1 cup); 6 green onions, sliced, including some green tops; 8 to 10 mini croissants

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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.

This Story Originally Appeared On sunset.com

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Tangy Lemon-Cucumber Chicken Salad Croissants

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Tangy Lemon-Cucumber Chicken Salad Croissants

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Tangy Lemon-Cucumber Chicken Salad Croissants