Mini Chicken Salad Croissants
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||4 Teaspoon|
|Cubed cooked chicken||3 Cup (48 tbs)|
|Celery ribs||4 , thinly sliced|
|Chopped mushrooms||1 Cup (16 tbs)|
|Mushrooms||1 Cup (16 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped sweet red pepper||1⁄4 Cup (4 tbs)|
|Sweet red pepper||1⁄4 Cup (4 tbs), chopped|
|Bacon strips||4 , cooked and crumbled|
|Chopped pecans||1⁄2 Cup (8 tbs), toasted|
|Croissants||20 Small, split|
In a small bowl, combine the sour cream, mayonnaise, lemon juice, salt and pepper.
In a large bowl, combine 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.