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Chicken Salad Croissant Sandwiches

Serves: 2
Total Calories: 287

Ingredients

2 boneless skinless chicken breast halves (about 1/2 pound)
1/4 cup creamy ranch salad dressing
1/2 teaspoon yellow mustard
1/4 cup chopped cucumber
1/4 cup chopped tomato
2 tablespoons chopped cashew nuts
2 croissants, cut lengthwise into halves
butter, margarine, mayonnaise or salad dressing, if desired
1/2 cup alfalfa sprouts

Directions:

1. Place chicken breast halves in 16-ounce casserole or on plate with thickest parts toward outside edges. Cover tightly and microwave on High (100%) until thickest parts are done, 3 to 4 minutes. Uncover and refrigerate until cool enough to handle, about 10 minutes.
2. Cut chicken into 1/4-inch pieces. Place chicken, dressing, mustard, cucumber, tomato and cashews in bowl toss. Cover and refrigerate until chilled.
3. Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants top with alfalfa sprouts and the other croissant halves.

1 Serving: Calories 595 (Calories from Fat 335) Fat 37g (Saturated 12g) Cholesterol 140mg Sodium 500mg Carbohydrate 33g (Dietary Fiber 2g) Protein 34g % Daily Value: Vitamin A 16% Vitamin C 10% Calcium 10% Iron 16% Diet Exchanges: 2 Starch, 4 Lean Meat, 1 Vegetable, 4 Fat

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 287
Calories from Fat: 165

This Chicken Salad Croissant Sandwiches recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.


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