Chicken Salad Croissants
|Skinless, boneless chicken breasts halves||1⁄2 Pound|
|Creamy ranch dressing||1⁄4 Cup (4 tbs)|
|Yellow mustard||1⁄2 Teaspoon|
|Chopped cucumber||1⁄4 Cup (4 tbs)|
|Chopped tomato||1⁄4 Cup (4 tbs)|
|Chopped cashews||2 Tablespoon|
|Croissants||2 , split|
|Butter/Margarine, mayonnaise or salad dressing||1 Tablespoon|
|Lettuce||1 Cup (16 tbs)|
1. Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Uncover and refrigerate about 10 minutes or until cool enough to handle.
2. Cut chicken into 1/4-inch pieces. Toss chicken, dressing, mustard, cucumber, tomato and cashews. Cover and refrigerate about 1 hour or until chilled.
3. Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.