from the kitchen of Jamie Macintosh, This sandwich packs well, so it is perfect for a brown bag lunch. It’s also terrific as a light dinner. This recipe is easily halved or doubled.
18 oz boneless skinless chicken breast halves
1 c mayonnaise
2 tsp fresh lemon juice
8 fresh basil leaves minced
salt and pepper to taste
2 c seedless grapes halved
3/4 to 1 c roughly chopped cashew nuts or sliced almonds
2 rib celery diced
6 to 7 green onions diced
1/2 c peeled and diced jicama
6 to 8 plain croissants split in half
6 to 8 slice Havarti cheese
To quickly cook chicken, bring 1½ cups water to a boil. In a large skillet, add chicken, cover, reduce heat, and simmer for 10-15 minutes, or until chicken is cooked through. Drain, chop into bite-sized pieces and allow to cool.
In a large bowl, mix mayonnaise, lemon juice, basil, and salt and pepper together until well combined. Fold in grapes, nuts, celery, onions, jicama, and cooked chicken.
Fill croissants with salad, lettuce, and cheese slices. Serve immediately.