Chicken Salad

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Chicken salad is one my favorite go-to recipes.  I love to make this for parties, showers, or anytime I need to feed a large group of people.  This is the easiest thing to make and it's absolutely delicious. 

What kind of chicken is best for chicken salad? 

You can use fresh or frozen chicken breasts or canned chicken. If using canned chicken, you will skip slow cooking the chicken. 

Simply add the rest of the ingredients to the cooked, shredded chicken and combine to make chicken salad. 

A platter of chicken salad croissants is the perfect addition to any buffet, but I think it is especially fitting at wedding and baby showers.  Pictured above are mini croissants which are perfect when serving lighter meals, appetizers and finger foods. 

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Chicken Salad 
Ingredients:
Boneless skinless chicken breasts
Purple or red grapes
Canned pineapple tidbits, drained or fresh pineapple, diced
Seasoned salt
Fresh ground pepper
Miracle whip type salad dressing or mayonnaise (your choice)
Crossants or bread

1.  Fill a large crockpot with boneless skinless chicken breasts (frozen or fresh) and water. Sprinkle a few spices in like Creole seasoning (affiliate link to the one I use), marjoram, pepper, whatever you have that goes with chicken.  Cook all day on low (about 6-8) hours.  

2.  Then remove chicken and shred/chop for the salad.  Put chicken in a large mixing bowl and add about half a bunch purple or red grapes (split grapes in half).   Add 1/2 to 1 can pineapple tidbits drained.  Then add 1/4 to 1/2 cup chopped walnuts or pecans.  Add miracle whip (or mayonnaise) probably more than 1 cup (I don't know a quantity-just mix in til it seems like the right texture).  Add seasoned salt, at least a teaspoon (you will have to taste and decide how much to add).  Mix all together.  

3.  Refrigerate overnight or for several hours and put on croissants just before serving.  About 2 1/2 lb. of chicken makes enough salad for 18 mini croissants.  You can store extra chicken salad in the fridge for 1-2 days. Serve on bread, croissants, crackers or even fresh lettuce leaves. 

Additional notes:
​Whenever I slow-cook chicken for a casserole or chicken salad, I strain and save the chicken stock and freeze it for recipes.  You can freeze it in ice cube trays and then transfer the frozen cubes to a ziploc style bag.  The chicken broth can then be used in soups and casseroles. 

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What should you serve with chicken salad croissants?

I would keep it simple and include salads and finger foods.
Here are some ideas:
Store-bought chips, you can go a little fancy with mixed root vegetable chips or sweet potato chips (my fave!)
Homemade Sweet Potato Chips
Fresh vegetable tray with dip, we love mini sweet peppers, cucumber slices, and cherry tomatoes
​Simple side salad
​Fruit tray with strawberries, grapes, mandarin oranges, etc. 
​Asian crunch shredded Brussels sprouts salad

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