Rotisserie Chicken Salad - Croissant Sandwich - LIVE Footage

Rotisserie Chicken Salad - Croissant Sandwich - LIVE Footage
Rotisserie Chicken Salad Recipe Tutorial, Collard Valley Cooks Volume 1 Cookbook Recipe
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NOW FOR THIS FAMILY RECIPE:
Rotisserie Chicken Salad
1 ROTISSERIE CHICKEN
1/2 MEDIUM ONION (MINCED)
1/8 CUP CHOPPED CELERY
1/2 TSP. DILL WEED (CHOPPED)
1/4 TSP. PEPPER
1/2 CUP MAYONNAISE
Onion: Chop fine (mince) Use dehydrated or sauté’ onions for milder flavor. Chicken: If refrigerated, take out and let sit at room temperature for 1 hour before mixing. Take off skin, bones, and cartilage. Chop chicken into 1/2 in size cubes. Celery: chop in small pieces. Combine above ingredients in large bowl and mix with a metal spoon so you can break up chicken chunks. (I prefer to hand mix…Tammy)
Options: Omit Dill if preferred. Add additional ingredients like chopped pecans and grape halves for special occasions. Some like to warm and serve with toasted almond slices in salad. Appetizers: Bake small phyllo cups. 20 minutes before guests arrive put a dollop of chicken salad in each cup! People will love these! Sandwich: Best on sourdough (untoasted) with a thinly sliced cucumber and a little mayo. Yummy! Recipe servings vary with size of chicken.