“A really great tasting chicken salad to serve at any special luncheon, bridal or baby shower, potluck or picnic.”
READY IN:
40mins
SERVES:
14-16
YIELD:
14-16 sandwiches
UNITS:
US

Ingredients Nutrition

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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