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Curry Chicken Salad Croissants

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“Great recipe for tea or a light lunch. I suggest serving it with my pumpkin soup recipe.”
READY IN:
10mins
SERVES:
16
YIELD:
16 Croissants
UNITS:
US

Ingredients Nutrition

  • 12 ounces cooked canned chicken (drained)
  • 2 stalks celery (minced)
  • 4 green onions (minced)
  • 12 cup raisins (sometimes I add more)
  • 12 cup slivered almonds
  • 12 cup mayonnaise
  • 3 teaspoons curry powder (more if you'd like)
  • 16 miniature croissants

Directions

  1. Mince celery and green onions in food processor.
  2. Add chicken, mayo and curry powder. Process on pulse until mixed.
  3. Stir in almonds and raisins.
  4. Serve on mini croissants.

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