- In large skillet combine chicken and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until chicken is no longer pink (165°F). Drain chicken, discarding liquid. Cool; chop chicken into bite-size pieces (should have 3 cups).
- In a large bowl stir together chicken, mayonnaise, onion, pickles and celery. Add walnuts, grapes, bacon and eggs; toss gently to mix. Season with salt and pepper to taste.
- Spoon chicken salad onto bottom halves of croissants. If desired, add lettuce leaves and tomato slices. Cover with croissant tops, and serve.
View all nutritional information
Calories 680, Calories Fat 394, Total Fat 43g, Saturated Fat 12g, Cholesterol 208mg, Sodium 897mg, Carbohydrate 38g, Protein 32g
|Calories (fat) extra||58|
|Total Fat (extra)||67|
|Saturated Fat (extra)||61|
|Vitamin A (extra)||14|
|Vitamin C (extra)||8|