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Buffalo Ranch Chicken Salad Croissandwich Recipe
Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken, prepared in a creamy mayonnaise-based chicken salad with ranch seasoning, diced celery & carrots, fresh green onions then kicked up a notch with hot sauce and all served on a whole grain croissant with a crisp green leaf of lettuce. (Served Cold)
Ingredients
SERVINGS: 10 Each
| AMOUNT | MAIN INGREDIENTS |
| 22 0z | Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken, Reverse Blend 65 Dark/35 White Meat Chicken #10460210928 |
| 10 rolls | Whole Grain Croissant Roll - Sliced |
| 20 leaves | Green Leaf Lettuce |
| 1/2 cup | Celery - Raw & Chopped |
| 1/4 cup | Green Onions |
| 1/3 cup | Carrots - Raw - Matchsticks |
| 1/2 cup | Fat Free Mayonnaise |
| 1 Tbsp. | Ranch Seasoning |
| 3 Tbsp | Hot Sauce |
Directions
Step 1: Thaw pulled chicken and cook for 5 minutes at 350°F
Step 2: Stir heated chicken and let cool
Step 3: Mix mayonnaise, ranch seasoning, hot sauce, celery, carrots and onions in a bowl until thoroughly combined
Step 4: Add pulled chicken to the mixture, mixing well, and hold under refrigeration until ready to use.
To Build the Sandwich
Step 1: Open croissant rolls and place two leaves of green lettuce on bottom roll
Step 2: With a #6 scoop (2/3 cup), scoop chicken salad and place on top of lettuce
Step 3: Place top of croissant roll on top of the sandwich and ready to serve
Chef Notes: Best if chicken salad prepared a day in advance and held in refrigeration overnight. Good to hold in refrigeration up to 3 days before serving.
Application Uses
MEAL
Lunch
Dinner
CUISINE
American
MAIN INGREDIENTS
Chicken
