Taste the Air-Chilled Difference®

Roast Chicken Salad On Croissants

by , Chef, Iron Horse Hotel, Milwaukee, Wisconsin

Roast Chicken Salad On Croissants

Makes 6 large sandwiches

  • Fresh bakery Croissants
  • Sliced cheese
  • Butter lettuce
  • Dijon mustard to serve
  • Celery salt to serve
  • Dijon Dressing
  • 2 shallots, thinly sliced
  • 4 garlic cloves, peeled and crushed
  • 3 sprigs thyme
  • 2 bay leaves, preferably fresh, or 1 dried
  • ½ cup liquor such as brandy or whiskey
  • 8 ounces high-quality wholegrain mustard
  • ½ cup apple cider vinegar
  • 4 ounces Dijon mustard
  • 8 ounces Hellmann’s mayonnaise
  • 4 ounces sour cream
  • 3 ribs celery, roughly chopped
  • 4 ounces Italian parsley, roughly chopped
  • 2 ounces tarragon, roughly chopped
  • Salt
  • Ground white pepper
  • Butter as needed
  • Onions and carrots from roasted chicken (recipe follows), roughly chopped
  • Pan-Roasted Chicken
  • 1 whole Smart Chicken, cut into 8 pieces
  • 1 head garlic, halved horizontally
  • 1 yellow onion, cut into small pieces
  • 1 carrot, peeled and cut into small pieces
  • 3 ribs celery, cut into similar-sized pieces
  • 3 sprigs thyme, or substitute fresh herbs like rosemary, thyme, or sage
  • 2 bay leaves, preferably fresh, or 1 dried
  • 2 lemons, cut into 8 similar-sized pieces
  • Oil (such as canola, grapeseed, or olive) as needed

For The Roasted Chicken:

Preheat oven to 350°F.

Season the chicken generously with salt and black pepper on both sides. To a large shallow-sided pan, add a little oil and heat to medium-high. Add the head of garlic, cut side down, and allow to color golden brown; at the same time, place the chicken skin-side down in the pan and allow the skin to brown until slightly golden brown. When the skin begins to color, turn the chicken over and quickly sear the other side on the hot pan, without developing any color on the exposed meat. Add the vegetables and herbs and season with a little salt, then add the lemons to the pan. Transfer the pan to the oven (the chicken should be skin-side down). Roast in the oven for about 12 to 15 minutes, until the internal temperature of the chicken reaches 165°F. Remove from oven, cover with foil, and let the chicken rest for 15 minutes. Remove the bones and pull or cut the chicken into small pieces, and remove the skin if desired. Add the chicken to a large mixing bowl and chill. Reserve the roasted onions and carrots for the dressing. When chicken is very cold, add the dressing (method follows) and mix well.

For The Dressing:

In a large pot, sauté shallots and garlic in butter with the thyme and bay leaf until translucent. Deglaze the pan with the liquor and reduce by about three fourths. Season with salt and ground white pepper to taste (mixture should be strongly seasoned and almost salty because it will be diluted later). Remove from heat and carefully transfer the entire mixture to a blender and puree.

Remove from blender and chill. When the mixture is cold, transfer it to a food processer, add the apple cider vinegar, Dijon mustard, mayonnaise, sour cream, fresh celery, and cooked onions and carrots from the roasted chicken and pulse until smooth. Set the dressing aside in the refrigerator until chicken has cooled. Combine the chicken, dressing, and wholegrain mustard and season with salt and pepper if needed.

To Serve:

Split the croissants in half with a serrated knife and warm them in the oven, then spread a little Dijon on both top and bottom. Place the dressed chicken salad on the bottom half and sprinkle with a little celery salt, then top with lettuce and sliced cheese. Cut in half and serve.

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