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Chicken Salad Mini Croissants Recipe

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Over the years, Andrea Donofrio has experimented with many versions of chicken salad. “But this delicious recipe is my favorite,” says the Walpole, Massachusetts cook. “Chunky apples, juicy grapes and toasted walnuts add just the right amount of texture and great flavor to these tasty bites.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 16 servings

Ingredients

  • 2 cups cubed cooked chicken
  • 12 seedless red or green grapes, halved
  • 1 medium apple, chopped
  • 1/2 cup mayonnaise
  • 1/3 cup chopped walnuts, toasted
  • 1/4 cup plain yogurt
  • 3 tablespoons cider vinegar
  • 1/8 teaspoon salt
  • Dash pepper
  • 16 miniature croissants or rolls, split
  • 4 to 6 lettuce leaves, torn
  • 16 frilled toothpicks, optional

Nutritional Facts

1 serving (1 each) equals 225 calories, 14 g fat (5 g saturated fat), 38 mg cholesterol, 284 mg sodium, 16 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. In a small bowl, combine the first nine ingredients. Spoon about 1/4 cup onto the bottom of each croissant; top with lettuce. Replace croissant tops. Insert toothpicks into sandwiches if desired. Yield: 16 appetizers.
Originally published as Mini Chicken Salad Croissants in Simple & Delicious January/February 2007, p11

Nutritional Facts

1 serving (1 each) equals 225 calories, 14 g fat (5 g saturated fat), 38 mg cholesterol, 284 mg sodium, 16 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Chicken Salad Mini Croissants

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MY REVIEW
Reviewed Dec. 13, 2011

This is an excellent recipe, with a few modifications. I found that with the addition of yogurt, the mixture became a bit too "soupy." To remedy this, I added equal amounts of chopped celery and onion, which helped "bind" the mixture (you can add maybe 1/2 cup of each). Also, I played with the amount of cider vinegar, as I thought it made it too acidic (more like 1 1.2 tsp). I added more grapes than what was called for, in addition to two chopped apples vice one. I also added more pepper and salt than the recipe called for, along with about 2 tsp of Old Bay Seasoning, as I felt the mixture was a bit flat on taste. A dash of cumin and hot sauce also helped, too. I left out the walnuts because it would not be served right away...soggy walnuts do not taste good after sitting in this mix for awhile.

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