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Caribbean Chicken Salad Croissants

Caribbean Chicken Salad Croissants
 
Yield:
48 servings, one sandwich each

Ingredients

Ingredients Weights Measures
boneless skinless chicken breasts, seasoned, grilled and chopped 19 lb. + 8 oz. 60 each
large mangos, peeled, pitted and chopped 4 lb. + 11 oz. 3-3/4 qt.
red or green peppers, finely chopped 12 oz. 3 cups
KRAFT MAYO Real Mayonnaise 1 lb. + 8 oz. 3 cups
red onions, finely chopped 9 oz. 2 cups
celery, finely chopped 6 oz. 1-1/2 cups
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
apricot preserves 12 oz. 1-1/2 cups
limes, juiced - 12 each
Caribbean jerk seasoning - 1/3 cup
salt - 3 Tbsp.
honey - 2 Tbsp.
ground black pepper - 4-1/2 tsp.
leaf lettuce leaves 1 lb. + 8 oz. 48 each
croissants, split, toasted - 48 each

Directions

COMBINE all ingredients except lettuce and croissants.

FOR each serving: Place lettuce leaf on bottom half of croissant; cover with 3/4 cup (#6 scoop) of the chicken mixture and top half of croissant.

Kraft Kitchens Tips

Make Ahead
Chicken salad can be stored in tightly covered container in refrigerator up to 3 days.
K:10984v01:96830
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