Chicken Salad Mini Croissants Food

MINI CHICKEN SALAD CROISSANTS

Steps:

• 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.

CHICKEN SALAD MINI CROISSANTS

Steps:

• In a small bowl, combine the first nine ingredients. Spoon about 1/4 cup onto the bottom of each croissant; top with lettuce. Replace croissant tops. Insert toothpicks into sandwiches if desired.

CHICKEN SALAD CROISSANTS

Steps:

• To microwave chicken:.
• Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate.
• Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
• Uncover and refrigerate about 10 minutes or until cool enough to handle.
• Salad:.
• Cut chicken into 1/4-inch pieces.
• Toss chicken, dressing, mustard, cucumber, tomato and cashews.
• Cover and refrigerate about 1 hour or until chilled.
• Just before serving, spread cut sides of croissant halves with butter.
• Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.

CHERRY-CHICKEN SALAD CROISSANTS

Steps:

• In a large bowl, combine the chicken, dried cherries, celery, apple and pecans.
• In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to the chicken mixture and mix well.
• Spoon 1/2 cup chicken salad onto each croissant.
• Serve with a side green salad.

MINI CHICKEN SALAD CROISSANTS

Steps:

• 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.