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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A really great tasting chicken salad to serve at any special luncheon, bridal or baby shower, potluck or picnic. Ingredients:
4 cups cubed cooked chicken (i used 4 - 8 oz. ea. boneless, skinless chicken breasts) |
1 cup finely diced celery |
1/2 cup minced green bell pepper |
1 1/2 cups dried cranberries |
1 cup roasted & salted pecans, chopped (i purchased these from a mills fleet farm store) |
1 cup mayonnaise |
1 teaspoon paprika |
1 teaspoon seasoning salt |
3 -5 dashes black pepper |
14 -16 miniature croissants |
Directions:
1. Preheat oven to 350 degrees.
2. In a greased 13x9x2-inch baking pan, add the 4- (8 oz.) chicken breasts.
3. Bake in oven for 30 minutes; remove and set aside to cool.
4. When completely cooled, cut chicken into small pieces.
5. In a large bowl, add the cut-up chicken, celery, green peppers, dried cranberries and pecans.
6. In another bowl, mix together the mayonnaise, paprika, seasoning salt and pepper.
7. Add mayonnaise mixture to the chicken mixture; mix to blend well.
8. Chill 2-3 hours in refrigerator before serving.
9. When ready to serve, put several tablespoons of chicken filling between sliced mini croissant rolls.
10. Makes about 14 to 16 mini sandwiches.
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