The Rouge Rabbit Chicken Salad (Sandwich)

This chicken salad came from a recipe I put together when I had The Emporium, LLC in Tennessee.  It is great as a Salad or as a Sandwich!

I used to hand-pull the chicken breast after I had cooked it... but one of my customers at The Rouge Rabbit told me to simply use my food processor..I was afraid that it would be  a mess... but it ended up actually working better than all that time consuming hand-pulling of each breast.

We serve this on a bed of greens with a few grape tomatoes on the side... with a huge butter croissant that we split for the customer to turn into a 'sandwich'...or treat it as the world's larges crouton!

INGREDIENTS:

Chicken breasts (1-2...or as many as you desire!)
Mayo (we love Blue Plate)
Craisins ( a good handful... or as many as you desire!)
handful of chopped pecans
1 Gala apple
Orange Juice to Coat apples (keeps them bright and crisp...plus adds a great taste
Croissants
Greens of your choice ... and a few tomatoes    

METHOD:
 
1-2 chicken breasts boiled in unsalted water.... no seasoning added  just straight water.

after they are done... let them cool.... as they cool ... chop up some pecans and set them aside....

while the chicken cools... peel and core and apple and cut into tiny bits of apple and drop and coat in Orange Juice. 

When chicken is cool... place into food processor... and whirl until they are finely chopped...

Add Craisins, Pecans, Apple bits as well and a little of the OJ, mayo...and stir up... 

simply scoop onto the greens or directly into the croissants...

There you have it!