Ranch Chicken Salad Croissant with Toby’s Ranch Dressing & Dip

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• 6 butter croissants, large
• 2 chicken breasts, boneless, skinless
• 1/4 tbsp. butter
• 2 tbsp. extra virgin olive oil
• Salt and pepper, to taste
• 1 cup celery, chopped
• 1 cup seedless grapes, halved
• 1/2 cup roasted cashews, chopped, optional
• 1/2 tsp. celery salt, optional
• 1/4 cup green onions, finely chopped
• 1 tbsp. fresh lemon juice
• 1 cup Toby’s Ranch Dressing & Dip

Gather all ingredients. Preheat the oven to 400 degrees F. Rub the chicken with olive oil, salt, and pepper, then lay in a baking pan greased with butter. Bake the chicken for 25 minutes, or until the internal temperature is 165 degrees F.

Once the chicken has rested and cooled, shred the chicken by hand or use a fork for a finer shred. We prefer by hand for slightly larger pieces. You can also skip this step and use a store bought rotisserie chicken, shredded.

Combine celery, grapes, and cashews in a medium bowl. Add in the seasonings, green onions, lemon juice, and Toby’s Ranch Dressing & Dip and mix well. Cut open the croissants and gently fill the bottom half with the chicken salad. Place the top half on, serve, and enjoy your Ranch Chicken Salad Croissant!