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Mini Chicken Salad Croissants

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Ingredients
  Sour cream 1⁄3 Cup (5.33 tbs)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Lemon juice 4 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 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
  Lettuce leaves 20
  Croissants 20 Small, split
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken

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