Total Time
Prep 10 mins
Cook 30 mins

A really great tasting chicken salad to serve at any special luncheon, bridal or baby shower, potluck or picnic.

Ingredients Nutrition


  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.


Most Helpful

I didn't think this was the best I've had but its alright. I also didn't add cranberries cause i didn't have any. I also didn't make the full batch so I had to adjust to what I felt looked right. I might keep working with it though.

saylaveev June 06, 2006

Thank you for this great sandwich,this was the perfect spread for croissants.I made it exactly as you said except for the cranberries,as I did not have them.but it was excellent without them.Thanks,Darlene

Darlene Summers April 27, 2004

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