Wednesday, November 5, 2014

Chicken Salad on Mini Croissants

1 pkg. chicken breast tenders
1/2 cup celery, chopped
1/2 cup California red seedless grapes, quartered
3 tablespoons Duke's light mayonaise
1/2 teaspoon salt
1/2 teaspoon pepper
Cook chicken tenders in a pot of water until tender. Place tenders on a plate to cool. Chop celery, slice grapes. Process chicken tenders in food processor by pulsing so you don't over process it. In a medium sized bowl combine chicken, salt, pepper, celery, grapes, and 3 tablespoons light mayonnaise. I split mini croissants not quite through like a pocket and spooned chicken salad in each pocket.