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Curry Chicken Croissants

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


  • 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


  • 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.

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  • huntingwidoe
    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.

  • paulasellers
    Mar 9, 2010

    No comment left