Chicken Salad Croissants

• 2 boneless skinless chicken breast halves (1/2 pound)
• 1/4 cup ranch dressing, creamy (to taste)
• 1/2 teaspoon yellow mustard
• 1/4 cup cucumber, chopped
• 1/4 cup tomatoes, chopped
• 2 tablespoons cashews, chopped
• 2 croissants, split
• 1 1 tablespoon mayonnaise or 1 tablespoon salad dressing
• lettuce, if desired

1. To microwave chicken:
2. Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate.
3. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
4. Uncover and refrigerate about 10 minutes or until cool enough to handle.
5. Salad:
6. Cut chicken into 1/4-inch pieces.
7. Toss chicken, dressing, mustard, cucumber, tomato and cashews.
8. Cover and refrigerate about 1 hour or until chilled.
9. Just before serving, spread cut sides of croissant halves with butter.
10. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.

chicken, ranch dressing, yellow mustard, cucumber, tomatoes, cashews, croissants, mayonnaise

Taken from www.food.com/recipe/chicken-salad-croissants-216693 (may not work)