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Rotisserie Chicken Salad Sandwiches
It's a good idea to let the chicken salad chill in the fridge for a few minutes before building the sandwiches. That'll ensure all the flavors have a chance to marry.
Recipe courtesy of Kardea Brown
Ingredients
1 store-bought rotisserie chicken (about 3 pounds), white and dark meat hand shredded, then roughly chopped1 cup mayonnaise
1/3 cup Dijon mustard
1 teaspoon paprika
1 teaspoon garlic powder
2 hard-boiled eggs, chopped
1 celery stick, diced
1 bell pepper, diced
Kosher salt and freshly ground black pepper
6 croissants, split
Instructions
Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper.Cover and refrigerate until chilled, about 30 minutes.
Serve on split croissant