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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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    20 servings

Ingredients

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

Directions

  • In a large bowl, mix first five ingredients; stir in vegetables. Add chicken; toss to combine. Refrigerate, covered, at least 4 hours.
  • Stir in bacon and pecans. Line croissants with lettuce; fill each with 1/4 cup chicken mixture.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 sandwich: 217 calories, 14g fat (5g saturated fat), 41mg cholesterol, 403mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 10g protein.

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