| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless; Skinless Chicken |
|
|
; Breasts |
| 3 |
|
Green Onions; Sliced Thin |
| 1 |
|
Stalk Celery; Finely Diced |
|
|
Leaf Lettuce For Croissants |
| 4 |
|
Jumbo Croissants; sliced in half |
| 3 1/2 |
c |
Nonfat; Plain Yogurt |
| 1/4 |
c |
Red Wine Vinegar |
| 3 |
tb |
Honey |
| 1 1/2 |
ts |
Fresh Basil Leaves |
| 1/2 |
ts |
Garlic; Minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black Pepper |
| 1 |
lg |
Cucumber – Peeled; Seeded & Diced |
INSTRUCTIONS
Cook chicken on a charcoal grill. Place in refrigerator to cool.
In a medium mixing bowl, combine all other ingredients, listed under
croissants, and mix thoroughly. Puree in a blender or food processor
until liquefied. Place in refrigerator to cool.
Dice chicken breasts and combine with green onions and celery. Add
enough dressing to satisfy your taste. Place a piece of leaf lettuce
on the bottom of a croissant and place approximately 1 cup of chicken
salad on top of the top half of the croissantbsp. Serve immediately
with fresh melon wedges. Use remaining dressing over a salad of fresh
greens.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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