Chicken salad is classic and there are a multitude of creative ways to make it. I love this version for its depth of flavor from the spices used and all the tasty things stuffed inside: pumpkin seeds, candied walnuts, dried cranberries, orange zest and coriander to name a few.
Reprinted with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram (Andrews McMeel 2009).
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- ½ cup mayonnaise, plus additional for spreading
- 1 teaspoon ground coriander
- 1 teaspoon dried orange zest
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups diced cooked chicken
- ½ cup Candied Walnuts
- ½ cup sweetened dried cranberries
- ¼ cup finely diced yellow bell pepper
- ¼ cup finely diced celery
- 2 tablespoons shelled sunflower or pumpkin seeds, preferably roasted and salted
- 4 croissants, halved horizontally
Preparation:
Whisk together the mayonnaise, coriander, orange zest, salt, and pepper in a medium bowl. Stir in the chicken, walnuts, cranberries, bell pepper, celery, onion, and seeds and gently toss the salad until evenly coated. Spread additional mayonnaise on the croissant halves if desired. Evenly divide the chicken salad between the four croissants and serve.
Makes 4 sandwiches.
