Memorial Day is the day set aside to mourn and honor those who have served in the military and are no longer with us. There are many relatives in my extended family that we are specifically remembering at this time and honoring for their service.
This weekend is also the unofficial start of Summer. The holiday weekend is a good time to break out new recipes to enjoy all season long. I expect to make the two warm season recipes I am posting this week often over the course of the next few months, as we enjoy gatherings with family and friends.
Readers of this blog know that I like to share innovative takes on familiar classic recipes. This is one of those. In searching for a menu item for a group gathering being held outdoors, I wanted something quick and easy to put together. Naturally, it also had to be great tasting. A riff on chicken salad, made with pesto and Greek yogurt in place of the mayonnaise checked off all the boxes. Instead of grapes, this version uses currants for pops of sweetness. Celery provides some crunch to the salad. Served on croissants with a bed of arugula elevates this classic salad to the memorable and delicious level. It is something we’ll be making often this Summer season!
Pesto Chicken Salad Croissants
Pesto Chicken Salad Croissants (adapted from thepioneerwoman.com) Total Time Required: 20 minutes, Prep Time: 20 minutes, Yields: 6 servings
Ingredients:
- 2 cups (12 – 16 ounces) shredded chicken
- 1/2 cup dried currants
- 1/2 cup prepared pesto
- 1/3 cup plain Greek yogurt
- 1/2 cup finely chopped celery
- 1/4 teaspoon kosher salt
- 6 croissants, split open
- baby arugula, for serving
Directions:
Combine the shredded chicken with the currants, pesto, yogurt, celery, and salt in a medium bowl.
Combine the shredded chicken with the currants, pesto, yogurt, celery, and salt in a bowl.
Stir everything together until the chicken is well coated.
Mix it all together.
Add arugula to the croissants. Fill the croissants with the chicken salad and serve.
Add arugula to the croissant then fill with chicken salad.
We remember and honor those who served and are no longer with us. ~Linda
Pesto Chicken Salad Croissants (adapted from thepioneerwoman.com) Total Time Required: 20 minutes, Prep Time: 20 minutes, Yields: 6 servings
Ingredients:
- 2 cups (12 – 16 ounces) shredded chicken
- 1/2 cup dried currants
- 1/2 cup prepared pesto
- 1/3 cup plain Greek yogurt
- 1/2 cup finely chopped celery
- 1/4 teaspoon kosher salt
- 6 croissants, split open
- baby arugula, for topping
Directions:
Combine the shredded chicken with the currants, pesto, yogurt, celery, and salt in a medium bowl and stir until the chicken is well coated.
Add arugula to the croissants. Fill the croissants with the chicken salad and serve.