Curry Chicken Croissants Recipe

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This recipe is from an employee's family collection. We serve it on a fresh-baked croissant with green leafy lettuce.—Merrilee Diers, Florissant, Colorado

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Curry Chicken Croissants Recipe

Prep: 15 min. + chilling

Yield: 4-6 Servings

15 15

Ingredients

2-1/2 cups cubed cooked chicken
1/2 cup chopped walnuts
1/3 cup finely chopped celery
2 tablespoons grated onion
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 tablespoons sour cream
3/4 teaspoon curry powder
1/8 teaspoon Cajun seasoning
Lettuce leaves
4 to 6 croissants, split

Directions

In a food processor, cover and process chicken until finely chopped. Transfer to a large bowl; add the walnuts, celery and onion.
In a small bowl, combine the mayonnaise, sour cream, curry powder and Cajun seasoning. Pour over chicken mixture; toss to coat. Cover and refrigerate for at least 1 hour. Place lettuce and about 3/4 cup chicken mixture on each croissant. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 475 calories, 34 g fat (9 g saturated fat), 87 mg cholesterol, 455 mg sodium, 20 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Curry Chicken Croissants in Taste of Home April/May 1999, p51

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Curry Chicken Croissants

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Reviewed on Mar. 03, 2013 by huntingwidoe

I found this recipe in one of my TOH cookbooks several years ago. I have made it many times and always get asked for the recipe. I substitute the sour cream for greek yogurt and use a little more curry powder. I also add a handful of dried cranberries. To make it a little bit on the "lighter" side, I serve it in romaine lettuce cups or on top of a good salad.