PREP: 20 min. + chilling
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“Great for a cookout or other get-together,
this popular chicken salad could also be
served on lettuce or on a slice of cantaloupe
or honeydew melon. When there are kids in
the crowd, I often substitute halved red seedless
grapes for the peppers.”
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
4 celery ribs, thinly sliced
1 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
4 bacon strips, cooked and crumbled
1/2 cup chopped pecans, toasted
20 lettuce leaves
20 miniature croissants, split
In a small bowl, combine the sour cream,
mayonnaise, lemon juice, salt and pepper.
In a large bowl, combine the chicken, celery,
mushrooms and peppers; stir in sour
cream mixture until combined. Cover and
refrigerate for at least 4 hours.
Just before serving, stir in the bacon
and pecans. Spoon 1/4 cup chicken salad
onto each lettuce-lined croissant
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