Chicken Salad & Croissant Sandwich

Ingredients:

• 1 Cup of Mayonnaise
• 1/2 Red Apple
• 1 1/2 TSP Valley Hidden Ranch Powder
• 2 Celery Stalks (chopped)
• 2 Large Cans of Chicken Breast (12.5 oz Each)
• 12 – 15 Seedless Purple Grapes (chopped)

Instructions:

Drain chicken and set aside. Blend mayo and ranch powder together. Add chicken and stir well. Cut fruit and celery to desired sizes. Gently fold into mayo mixture. Chill for 1 hour. Serve cold on bread, crackers or lettuce.

Tips

• Also makes for a great appetizer served with crackers. We enjoyed it on Toasted Rosemary & Olive Oil crackers.
• Consume within 4 days of making.
• Croissants are best cut while frozen. Pop cut pieces in the toaster oven on the lowest setting to bring at room temperature.
• Increase or omit the apple, celery or grapes as desired.
• The celery and ranch powder flavor enriches overnight. 
• We keep croissants in our freezer from our favorite local baker.