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At the Colonial House Restaurant and Bar, we're all about improvement.
2 ½ lbs. Chicken Breast, cooked & diced
4 oz. Celery, diced
4 oz. Green Onion, sliced include tops
4 oz. Red Pepper, diced
4 oz. Almonds, toasted
8 oz. Cream Cheese, softened
8 oz. Mayonnaise
¼ tsp. Seasoned Salt
¼ tsp. White Pepper
¼ tsp. Worcestershire Sauce
Line a croissant with leaf lettuce.
Scoop of chicken salad.
Place a generous portion of alfalfa sprouts on top of salad.
Cut sandwich in half.
Secure with frill picks, skewer olives for garnish.
A pickle fan can garnish plate.