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In a large bowl, mix first five ingredients; stir in vegetables. Add chicken; toss to combine. Refrigerate, covered, at least 4 hours. Stir in bacon and pecans. Line croissants with lettuce; fill each with 1/4 cup chicken mixture.
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Ingredients. 2/3 cup mayonnaise. 1/2 cup dill pickle relish. 1 tablespoon minced fresh parsley. 1 teaspoon lemon juice. 1/2 teaspoon seasoned salt. 1/8 teaspoon pepper. 2 cups cubed cooked chicken. 1 cup cubed Swiss cheese.
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So, as you can see, in this mini-croissant scenario you will need 1.25 pounds of chicken salad for every 10 party guests, which makes it easy to work out how much you'll need per guest if you work in multiples of 10.. Regular Croissants Versus Mini Croissants. So, now that you have the figures you need to know how much chicken salad you will need for regular and mini croissants based on the.
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Let them chill for 15 minutes in the ice water, then drain the water and pat the onions dry. 2. Prep the other ingredients. Chop the celery into small pieces, about 1/8 inch in size. Roughly chop the dried cranberries, finely chop the chicken, and finely chop the fresh parsley. 3.
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Instructions. In a small mixing bowl combine mayo, yogurt, lemon juice, mustard and a pinch of salt and pepper (to taste). In a larger mixing bowl add chicken, celery, cranberries, bacon, red onion and nuts. Pour in the dressing and combine until all the filling is coated in the dressing. Slice open croissants and add chicken salad.
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Mini Chicken Salad Croissants. Mini croissants 4 cups cooked and cooled chicken breast (about 2 lbs chicken) 1 tsp freshly ground black pepper 2 cups red grapes, washed, dried, halved 1/2 cup slivered almonds, toasted 1 bunch Italian parsley 1 cup plain Greek yogurt
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Monday Comfort FoodOur family and friends have been serving these sandwiches for over 25 years. They are a real crowd-pleaser. This recipe serves a small crowd, or you can easily double or triple it for larger groups. Plan ahead to allow the chicken salad to refrigerate for at least 2 hours before making sandwiches.DO.
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Preheat a frying pan over medium-high heat. Spray the pan with non-stick spray and cook the chicken 8 - 10 minutes (or until it reaches an internal temperature of 165 degrees) flipping over half way through. Allow the chicken to cool about 5 minutes on a cutting board. Dice the chicken into bite sized pieces.
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Plan on ½ cup of chicken salad filling per person when serving it as a sandwich filling on a regular-sized croissant bun. This is about 2½ pounds of chicken salad for every 10 people. If several side dishes will served, reduce the amount of chicken salad by about 25%. These factors can also affect the amount of chicken salad you need.
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In a large bowl, add shredded chicken and mayonnaise. Stir until combined. Next, add grapes, red onions, green onions, water chestnuts, apple cider vinegar, salt and pepper. Stir to combine and place in the refrigerator to chill. When ready to serve, stir chicken mixture and place desired amount of chicken salad on croissants.
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Directions. Mix together shredded rotisserie chicken, buffalo sauce, Greek yogurt, crumbled blue cheese, chopped celery, onion salt, and salt and pepper to taste. Cook bacon in skillet over medium heat for 8-10 minutes, flipping once. Carefully split Mini Croissants with a serrated knife and top with buffalo chicken salad and bacon.
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The amount of chicken salad needed for 50 croissants will depend on a few key variables, such as the size of the croissants and how the chicken salad will be served. To calculate the amount of chicken salad needed, start by estimating the serving size for each croissant. If the croissants are being served as part of a larger meal with other.
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Croissants - You'll need 6-8 regular croissants or 14-16 mini croissants. Simple ingredients for this chicken salad sandwich recipe!. Cut the croissants in half and spoon chicken salad filling onto each flaky croissant!. May 27, 2021 at 1:50 pm. Thanks Alisa! Reply. Julie Adams. July 11, 2019 at 4:05 pm.
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Chicken: Approximately 5 to 6 cups of cooked and diced chicken, depending on the desired filling thickness. Mayonnaise: 1 cup of creamy mayonnaise to bind the ingredients together. Celery: 1 cup of finely chopped celery for a refreshing crunch. Red Onion: ½ cup of finely diced red onion to add a touch of zing.
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Ingredients For Chicken Salad Croissants. 2 12.5 oz. cans chicken breast 2-3 stalks of celery 3-4 green onions 1 cup grapes, sliced in half 1/2 cup mayonnaise 1 dozen mini croissants black pepper to taste. Directions For Chicken Salad Croissants. Drain the canned chicken breast and empty into a mixing bowl.
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Instructions. In a large bowl, combine the chicken, cherries, celery, grapes, pecans, salt and pepper. Stir in miracle whip until blended, Spoon a 1/2 cup chicken mixture onto one half of croissant and top with the other half. Serve and Enjoy.