Ingredients:
2 cups (slightly heaping) cooked and cubed chicken (rotisserie is terrific for this)
¼ cup plus 2 tablespoons mayonnaise
¼ cup (heaping) roasted cashews, chopped
¼ cup dried, tart cherries
1 ½ tablespoons fresh tarragon leaves, finely chopped (or 1 ½ teaspoon dried tarragon)
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon lemon zest
¼ teaspoon lemon juice
Pinch of two salt
Pinch or two black pepper
Small dash ground cinnamon
4 croissants (or 8 mini croissants), cut in half and lightly toasted
2 cups wild arugula leaves
Preparation:
Begin by gathering and prepping all of your ingredients according to the ingredients list above to have ready and organized for use.
Combine the cooked and cubed chicken with the remainder of the ingredients up to and including the dash of ground cinnamon in a large bowl, and mix thoroughly to incorporate well. Check the seasoning, and then keep the chicken salad cold until ready to use.
To assemble the chicken salad sandwiches, add about ½ cup of the wild arugula leaves to the bottom half of each of the toasted croissants (¼ cup if using mini croissants), and add generous, equal portions of the chicken salad over the greens; cover with the toasted top half of the croissant, and serve cold with a side of fresh melon and berry salad, or chips.
