Dill Pickle Chicken Salad Croissants

 

My sister and I went shopping up in New Minas this morning.  Since lockdown has lifted and we have both had all of our vaccines we feel a bit safer doing so.  We had a lovely morning doing sister stuff.

Its nice to just be able to spend time on our own without any men around, talking girl stuff, having a laugh and being able to window shop, etc. without listening to a man huff and puff in the background.

 Letting you know they are bored without saying any words. You all know what I am talking about.

 

 

First we went to Michaels the craft store.  I wanted to pick up some felt to make some Christmas ornaments. I don't like to just sit and watch television in the evenings.

I like to keep my hands busy with something and since I will be decorating a tree from scratch this year I figured there is no time like the present to get started!  Since I am also soon going to be getting a kitten, I figure felt ornaments are the safest route to go.

 

When we had finished there, we hopped over to Winner's/Homesense. I had a gift certificate to use and it just has the best prices in kitchen ware. I am in need of props etc. to use in my food photography.

And a few gadgets as well, and its the best place to get things like that. 

I got myself a set of small dessert bowls, and a relish set, both in what is called Dublin Crystal.  Made in China so I don't know how fine it is, lol.

I also got a six inch cake tin. I really wanted two, but there was only one. A quarter sheet pan. Some tart tins, chopsticks.  A set of egg poachers, some mini utensils and a wide based spatula/egg flipper.

 

All will come in very handy in any case. I do miss my Poachies from the UK.  They were little paper bags to poach eggs in, very similar in looks to the Myleta coffee filters, except on a much smaller scale. 

They were the best things for poaching eggs,  but never mind, I will get used to these silicone thingies.

 

Anyways, it was getting rather late by the time we got back to hers and then I got home and I was starving.  I had some cooked chicken in the fridge, and I remembered this delicious Chicken salad recipe I had seen in one of my cookbooks.

The cookbook is by Mary Younkin and is entitled, the Weekday Lunches & Breakfasts Cookbook. It has lots of lovely recipes in it. It is a book I had had in the UK and one of the ones I decided to replace here in Canada.

 

I decided to halve the recipe however.  I actually cut it in half yet again to make only one, but am giving you the measurements to make two to three servings.

The recipe is called Dill Pickle Chicken Salad Croissants.  The photo in the book looked delicious and the recipe was very simple to make, using only a few ingredients. 

 

Cubed cooked chicken. Check. Chopped spring onions. Check.  Diced dill pickles. Check. 

A variety of seasonings and spices.  Salt, pepper, dried dill weed, garlic powder.  Check, check, check, check.

 

A good mayonnaise. I like Hellman's. I buy the olive oil one here.  Its really rich and delicious.

You also need some fresh baby greens, arugula (rocket) and spinach. I adore both of those and am trying to get as much iron into me these days as possible, so any way I can eat it, works well with me.

 

Finally some fresh crisp Croissants to fill with the delicious salad.  I picked up a small bag of two on the way home.  

Croissants are always best if you pick them up on the day don't you think? Of course you don't have to use croissants.

 

Any bread will do.  Rye bread would be particularly nice, especially the marbled rye, because of the dill pickles in the salad. 

Sour dough, white, whole wheat, any kind of bread really. Just pick your favorite kind. I think large crispy and buttery cathead biscuits would be lovely.

 

If you aren't doing bread in your diet, then this tasty chicken salad would be lovely spooned over a bed of salad greens, or stuffed into a ripe tomato, with some cold rice or pasta, etc.

It would also be great in a wrap or a pita bread. In short, delicious no matter which way you choose to enjoy it.

 

Its as simple as stirring everything together. Takes all but five minutes to make.  And it is truly delicious.

I loved the dill pickles in this, but then again, I am a real dill pickler lover.   When my children were growing up I think I made about 52 quarts of dill pickles every year and they always all got eaten.

 

I just used plain dills, but you could use the garlic dills if you want. I also chose to use baby dill pickles instead of the larger ones. 

The chopped pickles really add a lovely crunch, and a nice flavor to the salad. Some of the juice is also used in the dressing.

 

Chopped spring onion adds a nice hint of sharpness, a bit of color and some nice crunch. I think if you wanted to you could also add some chopped nuts to this if you wanted to, although I am not sure what kind you would like.

Pistachios perhaps?  They are green at any rate!

 

The dressing is a really simple one.  Mayonnaise, dill pickle juice, salt, pepper and garlic powder.  Simple. Easy.

Goes together in a flash and all you need to do then is fold in the chicken, pickles and onions.  You're done.

 

All ready to tuck into that moreish croissant on top of those lush greens. Oh boy but this is some good, and I felt very generous.  

A chicken salad sandwich should be messy to eat. That's part of the enjoyment I think, don't you?  Pass the napkins and enjoy! 

Quick, easy and fairly healthy.  Shhh  . . . don't burst my bubble.

Dill Pickle Chicken Salad Croissants

Yield: 2 - 3

Author: Marie Rayner

Prep time: 10 MinTotal time: 10 Min

Tender pieces of chicken combined with crisp dill pickle and sharp green onions in a simple dressing to make a delicious sandwich filling. Serve here in croissants, it also works well on its own on a bed of lettuce, or with rye bread, in a wrap, stuffed tomatoes, etc.

Ingredients

• 1/4 cup (60g) good quality mayonnaise
• 1/2 TBS pickle juice
• 1/4 tsp coarse black pepper
• 1/8 tsp fine sea salt
• 1/3 tsp dried dillweed
• 1/4 tsp garlic powder
• 1 1/2 cups (220g) cooked chicken cut into 1/2 inch dice
• 2 medium dill pickles, ends trimmed off and cut into 1/4 inch dice (about 3/4 cup/110g)
• 1 spring onion, washed trimmed and chopped
• 2 to 3 fresh crisp croissants
• a mix of baby arugula and spinach to line the bottom of your croissants

Instructions

1. Stir the mayonnaise, pickle juice, pepper, salt, dried dill and garlic together in a bowl.  Fold in the chicken, pickles and onions, mixing everything together well.
2. Cut your croissants in half lengthwise using a serrated knife.  Line the bottoms of the croissants with the greens, then top with the chicken salad, finishing off with the tops of the croissants. Serve immediately.

Notes:

This delicious chicken salad will keep well in the refrigerator in a covered container for up to three days. It is also nice served on a bed of salad greens, without any bread at all, as part of a salad plate.

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