These Bite-Sized Chicken Salad Croissants are the perfect elegant appetizer for showers, brunches, parties, or a delightful snack. They’re easy to make, incredibly tasty, and always a crowd-pleaser.
Bite-Sized Chicken Salad Croissants
Yield: About 24-30 bite-sized croissants
Ingredients
For the Chicken Salad:
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2 cups cooked chicken, finely chopped or shredded (rotisserie chicken works perfectly)
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1/3 cup mayonnaise
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1/4 cup finely diced celery
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2 tablespoons finely diced red onion or green onion
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard
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1/4 teaspoon garlic powder
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1/4 cup halved red grapes, quartered, OR 2 tablespoons dried cranberries, chopped
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2 tablespoons chopped pecans or walnuts (optional for crunch)
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1 tablespoon fresh dill or parsley, chopped (optional)
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Salt and freshly ground black pepper to taste
For Assembly:
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2 packages (8 oz each) refrigerated crescent roll dough (or 1 package of puff pastry, thawed)
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1 egg, beaten (for egg wash – optional)
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Sesame seeds or poppy seeds for garnish (optional)
Instructions
1. Make the Chicken Salad:
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In a medium bowl, combine the chicken, mayonnaise, celery, onion, lemon juice, Dijon mustard, and garlic powder. Stir until well mixed.
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Gently fold in the grapes or cranberries, nuts (if using), and fresh herbs.
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Season generously with salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2. Prepare the Dough:
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Preheat your oven according to the crescent roll package directions (typically 375°F / 190°C). Line a baking sheet with parchment paper.
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Unroll the crescent dough. You will see perforated triangles. Do not separate them yet.
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Instead, use a rolling pin to gently roll over the entire sheet, pressing the perforations together slightly to create a more solid sheet of dough.
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Using a pizza cutter or sharp knife, cut the dough into small squares or rectangles (about 2-2.5 inches wide). You can also use a small round cutter for a different shape.
3. Fill and Shape:
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Place about 1 heaping teaspoon of chilled chicken salad in the center of each piece of dough.
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To form a croissant shape: Pull two opposite corners of the dough square over the filling and press the tips together on top. Then, gently pull the other two corners up and press all tips together to seal, forming a little bundle. (You can also simply fold the dough over the filling to make small triangles or rectangles—the goal is to seal the filling inside).
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Ensure the seams are pinched closed to prevent leaking.
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Place the filled pastries seam-side down on the prepared baking sheet.
4. Bake:
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For a golden finish, brush the tops lightly with the beaten egg wash and sprinkle with seeds if desired.
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Bake for 10-14 minutes, or until the pastries are puffed and deep golden brown.
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Let cool on the baking sheet for 5 minutes before serving.
Chef’s Tips & Variations:
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Make Ahead: Prepare the chicken salad up to 2 days in advance. Assemble and bake the pastries the day of your event for the best texture.
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Flavor Twists:
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Curried Chicken Salad: Add 1/2 teaspoon curry powder and swap the grapes for golden raisins.
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Herb & Lemon: Use tarragon instead of dill and add a teaspoon of lemon zest.
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Buffalo Chicken Salad: Mix in 1-2 tablespoons of buffalo sauce and use crumbled blue cheese instead of nuts.
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Size: For even smaller “one-bite” appetizers, use a mini muffin tin. Press the dough squares into the cups, fill, and top with a tiny piece of dough to seal before baking.
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Serving: Serve warm or at room temperature. They are delicious on their own or with a small dish of honey mustard or cranberry sauce for dipping.
Enjoy these delightful, flaky, and savory bites