Mini Chicken Salad Croissants |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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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. Ingredients:
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 chopped sweet red pepper |
4 slices bacon, cooked and crumbled |
1/2 cup chopped pecans, toasted |
20 lettuce leaves |
20 miniature croissants, split |
Directions:
1. 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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