1 Costco rotisserie chicken - de-boned and cut into small bite size pieces. Add the chicken drippings from bottom of the rotisserie container to make the meat moist.
- Lawry’s seasoned salt to taste*
- Mrs. Dash to taste*
- 1/2 bunch of Celery cut into small pieces
- 1 red pepper cut into small pieces
- Best Foods Mayonnaise (add enough to coat the chicken so that it is moist)
- 1 cup cashews (optional) -best if broken in pieces or halfs
Just before serving the sandwiches, add cashews (if you use them) and spread on croissant rolls that have been cut in half. Add a piece of leaf lettuce to each sandwich.
This is a modified version of Debbie Jones' recipe that you can get here.
I like to use the small setting on my chop wizard to cut my vegetables. You can get a chop wizard from Bed, Bath, and Beyond. (As a side note, I use my chop wizard all the time for different recipes such as making vegetable soup or salsa)
*When putting this together, I like to use generous amounts of seasonings. You don't need to use croissant rolls to put the chicken mixture on. I like the rolls that Smart and Final has available.
**One added bonus from making this recipe is that you can also make a pot of chicken broth from the chicken carcass and skin.
**How to get chicken broth from rotisserie chicken: After de-boning the meat, put the chicken carcass and skin into a pot. Cover with water and boil on the stove for 30 - 60 minutes. When it has cooled little bit cool, take out bones and skin with a slotted spoon. Then put the broth into the fridge. The next day, skim off the fat that has risen to the top. Put the broth into a ziploc bag or another container and put it into the freezer for for future use. Or you can leave the broth in the fridge if you are going to use it within the week. You now have a batch of nutritious chicken broth to use as a base for any other soup recipe such as cream of broccoli soup or chicken noodle soup or any other chicken soup found in my soup section.