Veggie Chicken Salad Squares

Total Time
28mins
Prep 15 mins
Cook 13 mins

I got this from a Wal-Mart recipe card. (Prep time does not include cooling time for the crust.)

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Place dough in a single layer in an ungreased 15x10x1 inch baking pan. Press over bottom and up sides of pan. Bake for 13-17 minutes or until brown. Cool on wire rack at least 30 minutes.
  3. Meanwhile, in a small bowl, stir together cream cheese, sour cream, dill weed and pepper. Spread over cooled crust.
  4. Top with chicken, blue cheese, tomato and carrot. Lightly press toppings into cheese mixture. Sprinkle with cashews and parsley.
  5. Cut into squares, diamonds, or triangles to serve. Serve immediately or cover and refrigerate for up to 2 hours.

Reviews

(1)
Most Helpful

Wonderful! Beautiful and colorful with lots of tastes and textures. Crescent roll crust is filled with a cream cheese dill layer, then loaded with chicken, blue cheese, cashews and veggies. These are certainly meant to be appetizers, but we had them for dinner tonight with a salad. I used reduced fat crescent rolls, cream cheese and sour cream, my usual subs, with great results. Thanks for sharing the recipe!

LonghornMama May 05, 2006

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