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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mini Chicken Salad Croissants Recipe

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This recipe for Mini Chicken Salad Croissants is from The Dworak Family Digs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup sour cream
1/3 cup mayonnaise
2 tsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
3 cups cubed, cooked chicken
4 celery ribs, sliced thin
1 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped red pepper
4 bacon strips, cooked and crumbled
1/2 cup chopped pecans, toasted
20 lettuce leaves
20 mini croissants, split
Directions:
Directions:
In a small bowl, combine sour cream, mayonnaise, lemon juice, salt and pepper. In a large bowl, combine chicken, celery, mushrooms and pepper, stir in sour cream mixture until combined. Cover and refrigerate at least 4 hours. Just before serving, stir in bacon and pecans. Spoon 1/4 cup chicken salad onto each lettuce lined croissant.

 

 

 

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