Panera Chicken Salad

1. 1

   Preheat oven to 350 F.

2. 2

   Rinse the chicken pieces in cold water and pat dry.

3. 3

   Season with salt, pepper, and half of the oil.

4. 4

   Arrange the chicken pieces in a sinlge layer in a roasting pan.

5. 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. 6

   In medium bowl, whick together remaining oil, mayonnaise, cilantro, horseradish, lime juice, and paprika.

7. 7

   Fold in the shredded chicken and season to taste.

8. 8

   Slice croissants in half lengthwise and toast until golden brown.

9. 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.

No additional tips available.