Cherry-Chicken Salad Croissants Recipe
- 2-1/2 cups cubed cooked chicken breast
- 2/3 cup dried cherries
- 1/3 cup chopped celery
- 1/3 cup chopped tart apple
- 1/3 cup chopped pecans, toasted
- 1/2 cup mayonnaise
- 4 teaspoons buttermilk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 7 croissants, split
- 1. In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant. Yield: 7 servings.
1 each: 481 calories, 30g fat (9g saturated fat), 71mg cholesterol, 710mg sodium, 37g carbohydrate (15g sugars, 3g fiber), 16g protein.
Reviews for Cherry-Chicken Salad Croissants
"This was really good. I had craisins on hand and slivered almonds. Turned out very tasty. Served on toasted chibatta rolls. Mmmmmm!"
"I cooked two skinless, boneless chicken breast halves generously sprinkled with Lawry's Seasoned Salt in my 1.5 quart slow cooker, then removed the meat and refrigerated it in a ziplock freezer bag overnight. The next day I chopped up the chicken and added the fruit, celery, toasted pecans (but about half the amount called for, because I don't like my chicken salad to be full of nuts), plus 3 or 4 thinly sliced green onions. Then liberally ground pepper over it all, no additional salt due to all of the Lawry's, stirred it all up, mixed in mayo until the consistency was right, covered it and refrigerated it overnight again. I haven't yet actually eaten it in a sandwich, but I've been snacking upon Ritz crackers spread with this mixture all night tonight. My daughter liked it too. I used about half of a Honeycrisp apple. This is really good."
"My husband said it was "okay", but after half a sandwich I had to throw it out. Just didn't like it. Asked my husband if he want's me to make it again later and he said he'll pass."
"This is really delicious! A bit of chopping but well worth the small effort. (oh, chopped the cherries too) I would LOVE it on the croissant, but actually put mine on a bed of lettuce and it was just lovely & tasty. Thank-you bunches Martha!"
"This is delicious. My husband and teenage son really like this. I have made it without the buttermilk when I didn't have any and it is still very good"
"I make a very similar recipe without the buttermilk and it is wonderful. I also use the canned chicken which I flake."
"Very quick and easy to put together, and very tasty. Used fresh bing cherries (summer availability) cut in half rather than dried. Husband who has been known to turn his nose up at "chicken anything" even devoured his meal. Served it on lettuce leaf along with dinner rolls. Plan to make it again for lunch guests in a few weeks."
"I have made this recipe so many times, but have never rated it on TOH. This is the best chicken salad I have ever had. My husband and children love it. It is easy and tasty. It tastes better after it has been in the fridge a while, so, if there are any leftovers, they're better than the original. I always use cherry-flavored craisins instead of cherries, and I often use butter crackers, like Ritz, instead of the croissants. I have never served it to anyone who disliked it."