Admittedly, it's been quite a while since I have actually cooked anything - something about throwing away a lot of leftovers. However, I've been on a little bit of a chicken kick and decided to do something about it with some chicken salad sandwiches and chicken rolls. The chicken salad recipe I kind of modified a recipe from Lion House and the chicken rolls are from mom. Here's the original recipe from Lion House:
Chicken Curry Salad with Fruit
2/3 cup mayonnaise
2 tablespoon lemon juice
1 teaspoon salt
1 teaspoon curry powder
2 1/2 cups cooked chicken, diced (of course, I cheat and use canned chicken)
1 cup diced celery
Salad greens
1/4 cup slivered blanched almonds
1 avocado, sliced
1/2 c cantaloupe, cut into wedges
1 cup seedless grapes
1 cup caned pineapple chunks, drained
Blend mayonnaise, lemon juice, salt, and curry powder. Combine chicken and celery; mix lightly. Pout mayonnaise mixture over chicken mixture. Chill. Just before serving, mound salad in center of serving platter lines with salad greens. Sprinkle with almonds. Garnish with avocado and fruits. Makes 6 servings.
So, for my version, I combined the mayonnaise, lemon juice, salt, curry powder, chicken, celery, and cut the grapes to add them. I also substituted walnuts for almonds and added shredded cheese (because I really like cheese) and did serve them on croissants.
Chicken Rolls
4 chicken breasts
3 oz cream cheese
1 piece diced celery
1/2 c of diced onions
2 pkg of 8 crescent rolls.
Boil and debone chicken. Chop into bite-size pieces, set aside (or cheat and use 2 cans of canned chicken). In a small saucepan saute celery and onion in 2 tablespoons butter Melt cream cheese into mixture. Remove from heat and add chicken. Unroll crescent rolls and flatten slightly, put approximately 2 tablespoons chicken mixture on each and roll up from fat end to skinny end. Bake at 350 for 15 - 20 minutes.
GRAVY: One can of cream of chicken soup, 1/2 cup broth (from chicken when boiled), 1/2 can milk. Heat and spoon over chicken rolls.
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