Mini Chicken Salad Croissants Recipe

4.5 7 8
Mini Chicken Salad Croissants Recipe
Mini Chicken Salad Croissants Recipe photo by Taste of Home
Publisher Photo

Mini Chicken Salad Croissants Recipe

Read Reviews
4.5 7 8
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling

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. Yield: 20 servings.
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.
Originally published as Mini Chicken Salad Croissants in Taste of Home April/May 2008, p8

Nutritional Facts

1 sandwich: 217 calories, 14g fat (5g saturated fat), 41mg cholesterol, 403mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 10g protein.

  • 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
  1. In a large bowl, mix first five ingredients; stir in vegetables. Add chicken; toss to combine. Refrigerate, covered, at least 4 hours.
  2. Stir in bacon and pecans. Line croissants with lettuce; fill each with 1/4 cup chicken mixture. Yield: 20 servings.
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.
Originally published as Mini Chicken Salad Croissants in Taste of Home April/May 2008, p8

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Reviews forMini Chicken Salad Croissants

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MarineMom_texas User ID: 31788 231873
Reviewed Aug. 27, 2015

"These croissant sandwiches are absolutely delicious. I did add the sliced grapes as well as the green pepper and we loved it. I am already planning on serving them at a meeting next month. Delicious.

I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
Corwin44 User ID: 7541400 227021
Reviewed May. 27, 2015

"This was a good sandwich and easy to put together after a long days work. I didn't have the nuts or mushrooms, so we did without. I added green onion, garlic powder, and chopped cherry tomatoes. I would make this again."

MY REVIEW
rrharding User ID: 1042999 62112
Reviewed Dec. 8, 2013

"Great summertime sandwich!"

MY REVIEW
JCV4 User ID: 628113 99474
Reviewed Nov. 5, 2012

"I added some garlic powder and it made all the flavors come together. This would be good to use up any leftover turkey, too."

MY REVIEW
loiros31 User ID: 4859422 147403
Reviewed May. 13, 2010

"I prepared this recipe for a small group of ladies; served it with some condiments and a fruit salad. It was a big hit and really did make exactly 20!!

LJRose Schaumburg, IL"

MY REVIEW
tkarinas User ID: 4389335 113090
Reviewed May. 13, 2010

"Mini chicken salad croissants are a simple, easy meal to make and one my family makes whenever we have all the ingredients. They are so good and so easy to eat, they're a keeper for sure and going in my recipe box."

MY REVIEW
LindaDawn User ID: 2842095 53819
Reviewed May. 19, 2009

"Excellent flavour and I added a little green onion to it as well."

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