Cranberry Chicken Salad with Walnuts in a creamy Peppercorn Ranch Dressing on a Buttery Croissant

Trim off fat from the Chicken Breasts & wash with warm water.

Steam the Chicken Breasts in a large pot with 2 cups of water for 30-35 minutes or until tender.

Keep checking for doneness.

Cool completely.

Wash and cut the Celery finely.
Dice the Green Onions.

Cut the cooked Chicken into small cubes.
Place in a medium bowl.

Add the Celery, Green Onions, Cranberries and Walnuts.

Toss to combine.

Add the Salad Dressing.

Add Salt and Pepper Powder. Stir well.

Store in the Refrigerator.

Serve on Croissants.

Enjoy!