Mini Chicken Salad Croissants Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
contains white meat
gluten free
red meat free
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup chopped green pepper
- 4 teaspoons lemon juice
- 1/2 cup chopped pecans toasted
- 1 cup chopped fresh mushrooms
- 3 cups cubed cooked chicken
- 1/4 cup chopped sweet red pepper
- 4 bacon strips cooked and crumbled
- 4 celery ribs thinly sliced
- 20 lettuce leaves
- 20 miniature croissants split
- Carbohydrate 5.27283264737994 g
- Cholesterol 25.8592500021313 mg
- Fat 8.42100458799791 g
- Fiber 2.30348096246903 g
- Protein 8.78898207802888 g
- Saturated Fat 2.01477064504426 g
- Serving Size 1 1 serving (191g)
- Sodium 146.024652912566 mg
- Sugar 2.96935168491091 g
- Trans Fat 1.82897578597207 g
- Calories 128 calories
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. Originally published as Mini Chicken Salad Croissants in Taste of Home April/May 2008, p8 Nutritional Facts 1 sandwich equals 223 calories, 14 g fat (5 g saturated fat), 43 mg cholesterol, 440 mg sodium, 15 g carbohydrate, 2 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
