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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4-6 servings


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

Nutritional Facts

3/4 cup: 475 calories, 34g fat (9g saturated fat), 87mg cholesterol, 455mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 23g protein.


  1. In a food processor, cover and process chicken until finely chopped. Transfer to a large bowl; add the walnuts, celery and onion.
  2. 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.
Originally published as Curry Chicken Croissants in Taste of Home April/May 1999, p51

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huntingwidoe User ID: 1714590 86107
Reviewed Mar. 3, 2013

"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."

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