Dill Chicken Salad Sandwich

Name: Dill Chicken Salad Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 5-6 cups, 4-6 serving(s)
Ingredients: 1 small rotisserie cooked chicken (I just buy one at the local market); 2 tablespoons chopped fresh dill; 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 stalk celery (finely chopped); 1 1/2 cups mayonnaise; 2 whole vine ripened tomatoes; 1 head leaves lettuce (your choice); 4 -6 ea. large fresh croissants

Submitted by YoloChef

"A tasty, fresh chicken salad sandwich with a bright dill flavor. As with all of my recipes, this is a work in progress being noted here so I don't forget it :-) *Note on the chicken: I originally used grilled chicken breast but I found the grilled flavor interfered with the mayo / dill flavor. Then I tried baked chicken breasts (cut into small cubes). This was okay, but I found it a bit chunky and a tad dry. The latest version uses pulled rotisserie cooked chicken. While the tenderness and flavor are great, I feel like the greasiness is a bit heavy making the finished texture a bit pasty. Next iteration will use chicken breasts slow-cooked in chicken broth to try and alleviate the greasiness. I will update afterwards."

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Ready In:: 20mins
Ingredients:: 11
Yields:: 5-6 cups
Serves:: 4-6

ingredients

1 small rotisserie cooked chicken (I just buy one at the local market)
2 tablespoons chopped fresh dill
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 stalk celery (finely chopped)
1 ¹⁄₂ cups mayonnaise
2 whole vine ripened tomatoes
1 head leaves lettuce (your choice)
4 -6 ea. large fresh croissants

directions

Pull all the meat from the chicken. This should sum to about 4 cups or so.
Add the salt, pepper, garlic powder, onion powder, dill, celery and the mayonnaise. Mix thoroughly.
Cover and shill overnight for flavors to meld.
For sandwiches: Slice croissants in half to form top and bottom. Spread a bit of mayo on the bottom half. Place about 1/2 leaf of lettuce on the mayo. Place two scoops, side-by-side (about 1/4 cup each) on top of the lettuce. Place a tomato slice ( I prefer about 1/4 inch thick) on top of each mound of chicken salad (should be two slices per croissant). Cut in half, pick through to hold it in place and plate.