Gather your ingredients so that you have everything close at hand on the counter or table.
Prep Your Ingredients
In a medium saucepan, cook the boneless chicken breast in boiling water for 20-25 minutes until tender and cooked through. Remove from water and allow to cool. Shred with a knife and fork.
Slice seedless red grapes in half with a sharp knife on a cutting board. Dice celery into thin pieces.
Using a food processor, mince the sweet onion. (I like using the food processor for this which makes the additional onion juice, which I include in the mixture.)
Coarsely chop cashews with a food chopper or knife.
Mix Together the Salad
In a large bowl, mix together the shredded chicken, and prepared grapes, celery, and sweet onion. Add mayonnaise, kosher salt, and freshly ground black pepper. If making this ahead of time, refrain from adding the cashews until time to serve. At this point, you may cover and refrigerate the mixture until ready to serve.
When ready to serve, add the chopped cashews to the mixture. Scoop a generous portion on buttered croissant rolls with lettuce. Makes 6-8 sandwiches.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.