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Mini Chicken Salad Croissants

 Mini Chicken Salad Croissants
Fresh-tasting and great for a get-together, this popular chicken salad could also be served on lettuce or a slice of cantaloupe or honeydew melon. When there will be kids in the crowd, I often substitute halved red seedless grapes for the peppers. —Patricia D. Tjugum, Tomahawk, Wisconsin
20 ServingsPrep: 20 min. + chilling

Ingredients

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 4 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken
  • 4 celery ribs, thinly sliced
  • 1 cup chopped fresh mushrooms
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup chopped pecans, toasted
  • 20 lettuce leaves
  • 20 miniature croissants, split

Directions

  • In a small bowl, combine the sour cream, mayonnaise, lemon juice,
  • salt and pepper. In a large bowl, combine the chicken, celery,
  • mushrooms and peppers; stir in sour cream mixture until combined.
  • Cover and refrigerate for at least 4 hours.
  • Just before serving, stir in bacon and pecans. Spoon 1/4 cup chicken
  • salad onto each lettuce-lined croissant. Yield: 20 sandwiches.
Nutritional Facts: 1 sandwich equals 223 calories,

2 of 2

Mini Chicken Salad Croissants (continued)

Nutritional Facts: 14 g fat (5 g saturated fat), 43 mg cholesterol, 440 mg sodium, 15 g carbohydrate, 2 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.