Wednesday, November 27, 2013

Mini Chicken Salad Croissants

"I made these yummy mini sandwiches for my Mom's Bunco group recently.  They are very tasty and are a perfect appetizer for any gathering."

Chicken Salad
4 boneless, skinless chicken breasts
salt, pepper and poultry seasoning

Sprinkle chicken breasts with salt, pepper and poultry seasoning. Bake at 375 degrees for 30-45 minutes, depending on how large the chicken breasts are, or until thoroughly cooked. Remove from the oven and allow to cool slightly. Cut into chunks and set aside.

4 green onions, minced
2 celery ribs, minced
1/2 cup mayonnaise 
1/3 cup sweet pickle relish
juice of 1/2 a lemon
1/2 teaspoon salt
1/4 teaspoon pepper

Combine ingredients and add to cut up chicken.

Mini Chicken Salad Croissants
Mini croissants or you can use large croissants that are cut in half
butter, at room temperature
Red leaf lettuce or your choice of lettuce
Chicken Salad

Split croissants open using a serrated bread knife.  Spread a small amount of butter on the top half of the croissant and spoon chicken salad on the bottom half.  Top chicken salad with lettuce and put sandwich together.   

Layer sandwiches onto a large serving tray and cover with foil.  Refrigerate sandwiches until ready to serve.

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