Chicken Salad Croissants - cooking recipe

Ingredients

2 boneless skinless chicken breast halves (1/2 pound)
1/4 cup ranch dressing, creamy (to taste)
1/2 teaspoon yellow mustard
1/4 cup cucumber, chopped
1/4 cup tomatoes, chopped
2 tablespoons cashews, chopped
2 croissants, split
1 1 tablespoon mayonnaise or 1 tablespoon salad dressing
lettuce, if desired

Preparation

To microwave chicken:
Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate.
Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
Uncover and refrigerate about 10 minutes or until cool enough to handle.
Salad:
Cut chicken into 1/4-inch pieces.
Toss chicken, dressing, mustard, cucumber, tomato and cashews.
Cover and refrigerate about 1 hour or until chilled.
Just before serving, spread cut sides of croissant halves with butter.
Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.