Off Skillet Empire: Chicken Salad Croissants

Apologies for the extended absence, but everything's been a bit hectic lately. I'm quickly realizing what home ownership entails after a year of owning a house. Anyway, no pictures today (I'll get some though, I hope), but this is a quite delicious chicken salad recipe that I made up one day, and haven't changed since.


-4 chicken breasts (with bone and skin)
-1 lb bacon
-1 bag of celery, whole stalks
-4 green onions
-1/2 tbsp paprika
-Salt and pepper
-1/2 tbsp cayenne pepper
-1/2 tbsp garlic salt
-1 1/2 cups mayonnaise
-1 to 2 tomatoes
-1 head lettuce
-Large buttered croissaints

Preheat oven to 350°. Season chicken breasts with salt, pepper, and cayenne on a baking sheet, and bake in oven for 1 hr 15 min. Cook 1 lb bacon until crisp, let cool, and chop finely. Cut celery and green onions.

Let chicken cool, and shred with fork, pulling from bone. Add skin in as desired. Combine chicken, celery, green onion, mayonnaise, salt, pepper, garlic salt, paprika, and cayenne in large bowl, and let cool in fridge.

Toast croissant, add lettuce, tomato, chicken salad, and some cheese (if desired), and enjoy.

Here's the picture, made this for lunch and snapped a quick pic since I forgot:


Oh, and that picture that's going around of the bacon-wrapped pineapple stuffed with ribs? I made it last night:


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