Chicken Salad with Grapes, Pecans and Croissant Croutons

 

• "Let us live like flowers, wild and beautiful and drenched in sun." ―Ellen Everett

Will you spring for this salad?

Chicken Salad with Grapes. Pecans and Croissant Croutons

A fresh and flavorful salad made with chicken chunks, sweet grapes, toasted pecans, crisp romaine, and spinach tossed with a tangy honey mustard dressing. The salad is topped with buttery croissant croutons for the perfect crunch. The recipe was adapted from twopeasandtheirpod. The flavors and textures make this fresh chicken salad a must-try. The salad ingredients can easily be increased to match the number of servings needed. The salad was paired with a strawberry-rhubarb muffin. That recipe was previously posted. 
Cook's Notes: If making this salad for 2 people, and you don't want to purchase a whole rotisserie chicken, they sell cooked chicken cutlets in the deli that work well in this salad. A store-bought honey mustard dressing was used for this salad.
Salad Ingredients:

• 4 cups Romaine lettuce and 2 cups baby spinach leaves
• 2 cups cooked chicken pieces (2 inch)
• 1-1/2 cups chopped celery
• 1-1/2 cups small red grapes
• 1 cup toasted pecans
• 1/2 cup diced red onions
• honey mustard dressing

Croissant Croutons

• 1 large croissant

Directions:

• Make croutons ahead. Let the croissant dry out slightly for a few hours. Cut into 2-inch pieces. In a small bowl, whisk together 1/3 cup olive oil with 1 teaspoon Italian seasoning and ½ teaspoon garlic powder. Add croissant pieces and dredge in oil mixture. Place on a baking sheet and toast at 350 degrees for 8-10 minutes until golden brown and crisp. Stir once halfway through the baking process.
• Toss salad ingredients mixed with honey mustard dressing. Top with toasted croutons.