Prepared With

Boneless skinless Halal chicken breast fillets in packaging

Sweetly Savory Chicken Salad​


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​


  1. 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.
  2. 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.
  3. 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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