Chicken Salad, Avocado And Cheddar Panini
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
45
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Arugula1
Salt1 cup
Slivered Almonds1 cup
Pecan (finely chopped)1 cup
Dried Cranberry1 small
Red Onion (finely chopped)Directions:
1
Lay out the croissant halves
2
On the bottom halves, place 3/4 cup of the leftover chicken salad
3
Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar
4
Season with salt and pepper, and top with the croissant tops
5
Heat a grill pan and a heavy skillet over medium heat
6
Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight
7
Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes
8
In a large stockpot over high heat, cover the chicken with water and bring to a boil
9
Cook for 20 to 30 minutes, or until tender
10
Drain and set aside to cool completely, about 20 minutes, then dice
11
In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions
12
Season with salt and pepper to taste
13
Serve on toasted bread or with crackers