This past Friday night Jen and I attended a tapas party that was a lot of fun. The food was amazing and I had the night off cooking. I asked a friend of our’s to be a guest on my blog with her recipe for the party and this is a MUST TRY!

Brooke’s Chicken Salad on Croissants

3 skinless/boneless chicken breast

1 tablespoon dill weed (she prefers to use the dried spice in her recipe)

1 – 48oz can of chicken broth

1/2 cup of mayo

1/4 cup sweet pickle cubes

salt and pepper

In large pot add chicken broth and 1/4 cup of water over high heat.

Cut the chicken breast into strips.

Add the chicken to the pot.

Boil for 25 minutes and then remove from the pot and let cool.

Shred the chicken into a bowl, which Brooke did by hand.

Add dill weed to the bowl.

Add salt and pepper.

Add pickle cubes.

Add mayonnaise.  Depending on how you like your chicken salad, you may end up adding a little more mayonnaise until the mixture gets to the right consistency.

Mix all indgredents well.

Time to assemble, cut the croissants in half and add chicken salad.

And there you have it-one of the best chicken salads I have had. Thank you Brooke for sharing your recipe and being a guest on my blog. Here is picture of the two of us before we headed to the party.

Saturday night Jen and I had date night and we ate at CHOPS – one of my favorite resturants in Atlanta. I was unable to upload the dinner from last night due to technical difficulties but it has been fixed. So, tonight I am going to make Blackened Red Snapper so back for recipe and pics!

Happy Cooking!