Flying Cheddar Chicken Salad Sandwich

"Another magazine cut-out. Serve with a glass of white wine and...?"
 
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Ready In:
15mins
Ingredients:
9
Yields:
6 sandwiches
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ingredients

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directions

  • Combine chicken, salad dressing, olives, cheese, green pepper and onion.
  • Mix lightly and chill.
  • Fill croissants with lettuce and chilled chicken mixture.
  • Secure with toothpicks and arrange on a serving platter with sliced fruit.
  • Preparation time does not include time for cooking chicken and chilling mixture.

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Reviews

  1. Kittencalrecipezazz
    This sandwish was wonderful! it made the perfect Saturday brunch for my family and a friend. I subbed cooked turkey breast for the chicken, we love olives so this was a huge hit! Thank you Jim, we really enjoyed this!...Kitten:)
     
  2. Dienia B.
    this is how ive made chicken salad sometimes its good after my baked chicken or one from grocery store thanks for posting so many great sandwiches
     
  3. That girl Mel
    Excellent chicken salad sandwich!! I used some roasted red peppers instead of the green peppers and served it on Kaiser rolls. Yummy!!! Thanks Martini Guy!!!
     
  4. bullwinkle
    The black olives and green pepper added a nice flavor to regular chicken salad. The only thing I did different was use mild cheddar since my husband doesn't like the sharp cheddar. Thanks Martini Guy.
     
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Tweaks

  1. Kittencalrecipezazz
    This sandwish was wonderful! it made the perfect Saturday brunch for my family and a friend. I subbed cooked turkey breast for the chicken, we love olives so this was a huge hit! Thank you Jim, we really enjoyed this!...Kitten:)
     
  2. That girl Mel
    Excellent chicken salad sandwich!! I used some roasted red peppers instead of the green peppers and served it on Kaiser rolls. Yummy!!! Thanks Martini Guy!!!
     

RECIPE SUBMITTED BY

I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast. <br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school. <br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.
 
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