"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Petite Chicken Salad Croissants Recipe

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This recipe for Petite Chicken Salad Croissants, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Ferraro
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups diced chicken
2/3 cup finely chopped celery
1/3 cup finely chopped red onion
1 T olive oil
1 cup mayonnaise 1cup extra mayo
1/cup Cajun mustard
1T lemon juice
2 T fresh tarragon leaves or 1Tbl dried
1 t salt
1/2 t pepper
1 bunch baby salad
2 doz. mini croissants

Directions:
Directions:
In a large bowl take approximately 4 cups diced chicken, (I cheat and buy two rotisserie chickens from the grocery store), and add the celery, red onion, tarragon leaves, salt, pepper and the one T of olive oil, (the olive oil helps everything stick together), and mix well. Next add the one cup mayonnaise and lemon juice and mix adding more or less mayo to your liking. Chill the chicken salad for about an hour. When your ready, mix one cup mayo and 1/2 cup Cajun mustard together slice about 2 doz. croissants and spread on the
mayo /mustard mix and fill with the chicken salad then top with the baby salad mix.

Personal Notes:
Personal Notes:
The mini croissants are perfect but large ones will also work just cut them in half. Also, Tarragon is a strong spice so you may want to make a small batch of chicken salad first and add more or less tarragon to your taste. This has definitely been a crowd pleaser in our neighborhood.

 

 

 

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