Saturday, June 22, 2013

Chicken Salad Crescent Rolls


1 (8-oz.) cresent rolls
1 cup of your favorite chicken salad
2 tablespoon poppy seeds   
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     Unroll 1 (8-oz.) can refrigerated crescent rolls; separate each dough portion along center and diagonal perforations, forming 8 triangles. Spoon 2 Tbsp. of your favorite chicken salad on the wide end of each triangle. Starting at the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls, seam sides down, on a lightly greased baking sheet. Sprinkle tops of rolls evenly with 2 Tbsp. poppy seeds. (Seeds will stick to rolls without a binder; you don't need to brush with egg.) Bake at 375° for 10 to 12 minutes or until golden brown.

Lemon Basil Chicken Salad Recipe


4 cups diced cooked chicken
1 rib minced celery
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper


In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.

More Chicken Recipes:

I've seen Chicken Salad made in different combinations.  Some of my favorites main ingredients are Onions, Celery, Walnut, Pecans, Almonds, Grapes, Apples, Cranberries and a few different herbs and spices such as Basil, Tarragon leaves.  I guess there is no right or wrong way to make Chicken Salad.  Try some of these recipes above and I hope your enjoy experience! 

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