Crunchy Chicken Salad on Croissants

This recipe was new to me this summer.  The girls

had chosen these for girl's camp.  I got the recipe

off my neighbor's wonderful family recipe blog

Lowe Family Recipes.

All of their family are great cooks and I have

loved everything I have tried from their blog.

We tested the recipe out before camp and

loved it so much I have already made it 

several times, including a dinner party.

You don't have to serve it on croissants.  It is

great just as a salad too.

Crunchy Chicken Salad on Croissants Recipe

4 boneless, skinless chicken breasts

or the meat off 1 rotisserie chicken

salt to taste

1 purple onion, chopped finely

3 C. red and green grapes combined, cut in half

3 stalks celery

2 sm. cans mandarin oranges

6 oz. slivered almonds

6 oz. pkg. chow mein noodles

2 C. sour cream

2 C. fresh ranch dressing

(made with buttermilk and mayo)

fresh croissants

Salt, then boil the chicken until cooked

through.  Let cool and shred, or shred the meat

from 1 rotisserie chicken (I used the rotisserie chicken.)

In a large bowl combine everything but the

almonds and chow mein noodles.  Refrigerate

until ready to serve.  Just before serving, stir in 

the noodles and the almonds and then serve

on split croissants or as a salad.

The beautiful thing about this salad is that it

makes a huge amount.  We served 18 people

with 1 recipe.  It is perfect for a large gathering.

It will seem really wet, but once you add the noodles,

they soak up the moisture quickly.

I prefer to just eat it with a fork - it really is

a wonderful recipe.  The ranch dressing is

the secret. (Don't use bottled ranch!)

If you use the rotisserie chicken, this is a quick, no cook
summer recipe.

 Give it a try.

I will be posting this on
 On The Menu Monday
Foodie Friday