Fall Pesto Chicken Salad Croissant


Chicken Salad (Yield 3 lb.)

  • 20 oz. Fall Pesto, see related recipe
  • 2 lb. grilled chicken, diced
  • 1/2 lb. gala apples, diced
  • 24 Schulstad® Multigrain Croissants, sliced

Fall Pesto (Yield 24 oz.)

  • 2 cups fresh Basil
  • 1 cup Kale, blanched, chopped
  • 2 tbsp. lemon zest
  • 1 oz. lemon juice
  • 2 oz. parmesan, grated
  • 3 oz. walnuts, toasted
  • 2 tbsp. garlic, minced
  • 1 cup mayonnaise
  • 1/2 cup olive oil
  • Salt (to taste)

Toss together 8 oz. pesto, chicken, and apples. Reserve 12 oz. of pesto for building croissant. Hold chilled for service.

To assemble one croissant, spread 1 tbsp. of the Fall Pesto over the bottom half of a sliced croissant, top with 2 oz. of the chicken salad and crown with remaining croissant slice.

Fall Pesto:

Combine all ingredients in food processor and purée until smooth. Season to taste. Chill until use.

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