Studio 5 - Weekdays at 11am on KSL 5

Roasted Chicken and Sweet Cherry Croissant Sandwich with Sparkling Strawberry, Blueberry and Peach Compote

By Amy Richardson

Roasted Chicken Sandwich


  • 2 1/2 - 3 cups roasted chicken shredded (about 2 cooked chicken breasts with lemon,
  • black pepper and olive oil)
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced Vidalia sweet onion
  • 6-7 fresh sage leaves, minced
  • Zest from 1/2 an orange
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • Salt and fresh cracked pepper to taste
  • 1 cup pitted and quartered fresh bing cherries
  • 1-1 1/2 tbsp Pioneer Valley Apricot Honey Jam or your favorite Apricot jam
  • 4-6 croissants toasted and split in half
  • Butter or other leaf lettuce (optional)


In a medium sized bowl, toss together chicken, celery, onion, sage leaves and orange zest. Set aside.
In a small bowl whisk together sour cream and mayonnaise. Add to the chicken mixture. Fold to combine.

In a small bowl, stir jam until smooth, stir in cherries.

To assemble:
Layer croissant with lettuce, chicken salad, and cherries. Serve immediately.

Makes 4-6 sandwiches

Sparkling Strawberry, Blueberry, Peach Compote


  • 4 ripe peaches, peeled, pitted, and sliced
  • 1/2 cup strawberries rinsed and sliced
  • 1/2 cup blueberries, rinsed and stems removed
  • 12oz bottle of Blood Orange Italian soda or other favorite fruit soda
  • Fresh mint


Place strawberries, peaches and blueberries in a ziploc bag or shallow container. Pour sparkling soda over fruit to just cover. Refrigerate remaining soda. Place in freezer until ready to serve. 1-2 hours for slushy consistency.

To serve:
Divide frozen fruit between individual serving dishes. Pour chilled soda over the fruit, garnish with fresh mint and serve immediately.

Makes 4-6 servings

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