Chicken Salad Croissants

This simple chicken salad is made into sandwiches served on croissants. Although the recipe gives directions for microwaving the chicken, feel free to use leftovers or canned chicken. From Betty Crocker.

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breast halves (1/2 pound)
• 1⁄4 cup  ranch dressing, creamy (to taste)
• 1⁄2 teaspoon yellow mustard
• 1⁄4 cup cucumber, chopped
• 1⁄4 cup tomatoes, chopped
• 2  tablespoons cashews, chopped
• 2  croissants, split
• 1  tablespoon butter or 1  tablespoon margarine or 1  tablespoon mayonnaise or 1  tablespoon  salad dressing
•  lettuce, if desired

Directions

1. To microwave chicken:
2. Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate.
3. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
4. Uncover and refrigerate about 10 minutes or until cool enough to handle.
5. Salad:
6. Cut chicken into 1/4-inch pieces.
7. Toss chicken, dressing, mustard, cucumber, tomato and cashews.
8. Cover and refrigerate about 1 hour or until chilled.
9. Just before serving, spread cut sides of croissant halves with butter.
10. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.