Chicken Salad with Almonds and Dried Cranberries

Chicken salad sandwiches, tried and tested. This recipe has been tweaked several times since I first tried it and I finally am confident in posting it :) Enjoy!

Ingredients:

-2 chicken breasts

-3 celery stalks, diced

-4 green onions, diced

-1/3 cup slivered almonds and dried cranberry salad toppings

-3/4 cup mayonnaise 

-2 tablespoons dijon mustard 

-1 tablespoon dried dill weed

-1 tablespoon herb seasoning (I used dried shallot, tarragon, chive and basil blend)

- Salt and pepper to taste

-Butter croissants 

-Arugula for garnish 

Directions:

Preheat the oven to 425 degrees. Season the chicken breasts with olive oil, salt and pepper. Bake for 25 minutes, then cool. Once the chicken breasts are cool, dice them and place them in a large bowl. Add the celery, green onion, almonds, cranberries, mayonnaise, mustard, dried herbs, salt and pepper. Mix the ingredients until they are well incorporated. Add the chicken salad mixture to the croissants and top with arugula. Keeps well for a quick lunch throughout the week.