Fancy Chicken Salad Sandwiches

One of the book clubs I belong to occasionally meets for afternoon tea, and over the years, we’ve each developed a specialty of sorts. Mine is chicken salad croissants. (Though I don’t make the actual croissants myself.)

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I will not be finishing the book. I lasted all of seven paragraphs before giving up.

This time I somewhat unintentionally got a little fancy. Okay, okay, the croissants were from the grocery store (which I doubt I will be doing anymore, as their quality has really declined, and it’s not like this town doesn’t have any decent bakeries), and the chicken was from a can (which I will always do because I simply will not handle raw poultry). But I think nearly everything else I used was organic.

My recipe, if you want to call it that, is not difficult or even all that unusual, if you ask me, but I get a lot of compliments on it, so here it is.

 

I drain the canned chicken, plunk it into a bowl, and fluff it with a fork. For this, I used two of the largish (I think 12.5 ounces, but I wouldn’t swear to it) cans. Then I chop up an apple and put most of that in. (I usually end up eating a wedge or two of the apple in the process.) Then I add some chopped sweet onion, chopped nuts (in this case, pecans, but it’s often walnuts), and some sort of fruit. I prefer to use halved grapes, but this time all I had was dried cherries. I really should have chopped those cherries up, but I was in a bit of a rush. Ah, well, I’ll remember that next time.

I empty an entire 16-ounce container of sour cream (this time I used Wallaby Organic) into a separate bowl, then spoon in some mayonnaise. I never measure it. You’ll just have to engage in some trial and error to find what ratio you like best. (My advice is to start small; you can always add more.) I then season it to my liking, which is different every time I make it, but some of my favorites are garlic salt, ginger powder, herbes de Provence, and paprika. Then I do some taste testing and adjust the mayo content and the seasonings.

Then I spoon some of the goo into the chicken bowl and mix it up. Again, start small, then add more until you reach a consistency you like. Once you have it all mixed up to your liking, you can scoop some onto your croissants or rolls or whatever and enjoy!

 

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