Panera Chicken Salad

• 1 4 lb chicken, cut up - salt and freshly ground pepper to taste
• 1/2 c extra virgin olive oil
• 1/2 c mayonnaise
• 1/4 c fresh cilantro leaves, packed
• 3/4 c fresh horseradish, peeled, finely grated
• 1/4 c fresh lime juice
• 1 tsp hot paprika
• 4 large croissants

1. Preheat oven to 350 F.
2. Rinse the chicken pieces in cold water and pat dry.
3. Season with salt, pepper, and half of the oil.
4. Arrange the chicken pieces in a sinlge layer in a roasting pan.
5. Roast for 20 minutes, remove from oven, and set aside to cool. Once cooled, discard the skin, pull the meat from the bone, and shred.
6. In medium bowl, whick together remaining oil, mayonnaise, cilantro, horseradish, lime juice, and paprika.
7. Fold in the shredded chicken and season to taste.
8. Slice croissants in half lengthwise and toast until golden brown.
9. Spread a quater of the chicken salad mixture on the bottom hald of each croissant, and place the other half of croissant on top to finish.

chicken, extra virgin olive oil, mayonnaise, fresh cilantro, fresh horseradish, lime juice, paprika, croissants

Taken from www.epicurious.com/recipes/member/views/panera-chicken-salad-50096119 (may not work)