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Add a photoServings: 12
Ingredients
- 8 chicken breast halves, cooked
- 1 1/4 c. diced celery
- 4 hard cooked large eggs, minced
- Juice of 1 lemon
- Salt to taste
- 1/2 teaspoon white pepper
- Paprika to taste
- 1 1/2 c. mayonnaise
- 3/4 c. minced pecans
- 12 bakery croissants
- Watercress or possibly parsley for garnish
Directions
- Cut chicken into small cubes. Put together chicken, celery, large eggs, lemon juice, seasonings and mayonnaise together; chill overnight.Just before serving, stir in minced pecans and adjust seasonings. Slice croissants partially through from inside curve to outside and warm uncovered in 350 degree oven for 5-8 min.
- Fill warm croissants with a generous portion of chicken salad and place on plate with a sprig of watercress or possibly parsley for garnish. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 415 | |
| Calories from Fat 320 | 77% |
| Total Fat 36.08g | 45% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.11g | |
| Cholesterol 129mg | 43% |
| Sodium 234mg | 10% |
| Potassium 272mg | 8% |
| Total Carbs 1.1g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.54g | 0% |
| Protein 21.83g | 35% |
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