Cheesy chicken salad melt over croissants
Dimitra's Dishes · ♥ 504 likes · 11.4K views · 5 min video
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Read about tenderloins in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb chicken tenders
- water
- salt
Put the chicken tenders in a pot with lots of water and a little salt, bring to a boil and boil until fully cooked, about 25 to 30 minutes.
Remove or drain, cool until easy to handle, then shred, removing any rubbery parts, into a big bowl.
- 1 whole roasted red pepper
Chop one jarred roasted red pepper and add.
- ¾ cup mayonnaise
- black pepper
- 4 whole scallions
Add about 3/4 cup mayonnaise, freshly cracked black pepper, and four thinly sliced scallions that were soaked in water and drained. No salt, since the mayonnaise carries enough.
- 1 tsp dried oregano
Season with a teaspoon of dried oregano, mix, taste and adjust.
- 4 whole croissants
Slice four croissants in half lengthwise and spread a generous amount of chicken salad over each.
Assembling on croissants with mozzarella
- fresh mozzarella
- oregano
- crushed red pepper flakes
Top with fresh mozzarella, a little oregano and crushed red pepper flakes.
Bake in a 350 degree oven 9 to 10 minutes; optionally broil the last minute or so to melt the cheese.