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Categories:
extra-virgin olive oil lemon juice lemon zest dill fresh chives parsley fresh basil fresh mint capers salt freshly ground black pepper shredded roast chicken cucumber green onions croissants
Viewed: 38 - Published at: 2 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped brined capers
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups shredded roast chicken (see Notes)
- 1/2 English (hothouse) cucumber, seeded and diced (about 1 cup)
- 6 green onions, sliced, including some green tops
- 8 to 10 mini croissants
Method
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, herbs, capers, salt, and pepper.
- In a large bowl, toss together chicken, cucumber, and green onions. Add dressing to chicken mixture and stir to evenly coat filling.
- Halve croissants lengthwise. Fill bottoms with salad, dividing evenly, and set tops on salad.
- Note: Nutritional analysis is per mini sandwich.
