Rebecca's Cooking Journal

salt and pepper

Chicken Salad Croissants

I found a new fun site, thanks to some blog followers at my reading blog: Buttery Books, which gives book club menu ideas that go along with the books discussed!

I was hosting our club’s meeting for The Thirteenth Tale by Diane Setterfeld, so I followed their suggestion and made Chicken Salad Croissants. I also made some ghost-shaped sugar cookies (since it’s a ghost story of sorts), which needless to say, were also a hit.

The salad was good, although I didn’t measure the mayonnaise and I think I had too much. Two and a half cups seems like a lot, based on the other ingredients.

Get the recipe from Buttery Books >>>

Chicken Salad Croissants

By Rebecca Reid Published: November 12, 2010

  • Yield: 6 Servings

I found a new fun site, thanks to some blog followers at my reading blog: Buttery Books, which gives book club menu ideas that go …

Ingredients

Instructions

  1. In a large bowl, combine chicken, mayonnaise, garlic powder, grapes, green onions, celery, and salt and pepper to taste. Mix until well blended.
  2. Refrigerate for an hour or more to allow flavors combine.
  3. Before you are ready to serve, cut miniature croissants lengthwise but do not separate the croissant into two pieces.
  4. Stuff croissants with chicken salad and serve.

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