Recipes: Sandwiches & Burgers

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Curry Chicken Cranberry Pecan Croissants

Recipe submitted by Trisha K. of Eagle, ID, for the Mambolicious Recipe Contest 2009.

I love these mildy spicy croissant sandwiches for a quick weeknight supper. I use leftover chicken or pick up a rotisserie chicken on my way home. The crunchy nuts and veggies and sweet cranberries and yogurt dressing please everyone.

Ingredients:

  • 1 cup Brown Cow Cream Topped Vanilla Yogurt
  • 1 Tbsp. curry powder
  • 1/2 tsp. salt
  • ½ cup ground black pepper, to taste (Mambo’s Note: This might be a typo – we think you might want to try 1/2 tsp. instead of 1/2 cup!)
  • 1 cup Equal Exchange Organic Dried Cranberries
  • 1 cup chopped celery
  • 2 green onions, chopped
  • 1/2 cup minced green bell pepper
  • 1 cup chopped pecans
  • 4 cups cubed, cooked chicken meat
  • 4 croissants, cut in half
  • 4 large lettuce leaves

Directions:

  1. In a medium bowl, mix together yogurt with curry powder, salt and pepper.
  2. Blend in dried cranberries, celery, bell pepper, onion, and pecans. Add chopped chicken, and mix well.
  3. Place croissants on 4 plates and place lettuce leaves on bottom half.
  4. Divide chicken mixture equally between croissants, cover with top half, cut in half and serve.

Servings: 4

Prep Time: 15 minutes

Cook Time: 0 minutes

Chef’s Note: These sandwiches are a meal in themselves, but for heartier fare, just heat up some miso or veggie soup to go with.

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