Mini Chicken Salad Croissants Recipe #294478
"Great for a cookout or other get-together, this popular chicken salad could also be served on lettuce or on a slice of cantaloupe or honeydew melon. When there are kids in the crowder, I often substitute halved red seedless grapes for the peppers." From taste of home.
by Courtly
20 min | 20 min prep
20 sandwiches
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 4 teaspoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked chicken
- 4 celery ribs, thinly sliced
- 1 cup chopped fresh mushrooms
- 1/4 cup chopped green pepper
- 1/4 cup cups hopped sweet red pepper
- 4 slices bacon, cooked and crumbled
- 1/2 cup chopped pecans, toasted
- 20 lettuce leaves
- 20 miniature croissants, split
- 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 the bacon and pecans. Spoon 1/4 cup chicken salad onto each lettuce-lined croissant.
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5 stars