Parmesan cheese and dill make this the most incredible chicken salad I’ve ever tasted. For the no-cook version, use canned chicken. These sandwiches are a simple entree to serve at parties, showers or picnics.
—JACLYN BELL LOGAN, UT
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
2 cups shredded cooked chicken breast
1 cup seedless red grapes, halved
1/2 cup chopped cashews
1 celery rib, chopped
1/3 cup grated Parmesan cheese
1 green onion, chopped
1/2 cup mayonnaise
1/3 cup buttermilk
2 teaspoons lemon juice
1 teaspoon dill weed
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 croissants, split
In a small bowl, combine the first six ingredients. In another bowl, whisk mayonnaise, buttermilk, lemon juice and seasonings. Pour over the chicken mixture; mix well. Spoon the chicken salad onto the croissant bottoms. Replace tops.