Update on COVID-19 preparedness
Ingredients
2 boneless, skinless chicken breasts, cooked, cooled and diced small
¼ cup, plus 2 tablespoons, real mayonnaise
¼ cup, heaping, roasted cashews, chopped
¼ cup dried, tart cherries
1 ½ tablespoons fresh tarragon leaves, finely chopped (or 1 ½ teaspoon dried tarragon)
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon lemon zest
¼ teaspoon lemon juice
¼ teaspoon salt
Pinch black pepper
Small dash ground cinnamon
4 croissants (or 8 mini croissants), cut in half and lightly toasted
2 cups wild arugula leaves
Method
- Combine the cooked and cooled, diced chicken breasts with the remainder of the ingredients through the ground cinnamon in a large bowl, and mix thoroughly to incorporate well; add about ½ cup of the wild arugula leaves to the bottom half of each of the toasted croissants (if using 4 large ones, ¼ cup arugula if using mini), and add generous, equal portions of the Tarragon Chicken Salad over the greens, cover with the toasted top half of the croissant, and serve cold; pairs well with a fresh melon and berry salad.
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