Chicken Salad Sandwiches

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

• Ready In: 40 mins
• Serves: 14-16
• Yields: 14-16 sandwiches

Ingredients

• 4  cups  cubed  cooked chicken (I used 4 - 8 oz. ea. boneless, skinless chicken breasts)
• 1  cup  finely diced celery
• 1⁄2 cup  minced green bell pepper
• 1 1⁄2 cups dried cranberries
• 1  cup  roasted & salted pecans, chopped (I purchased these from a Mills Fleet Farm Store)
• 1  cup mayonnaise
• 1  teaspoon paprika
• 1  teaspoon seasoning salt
• 3 -5  dashes black pepper
• 14 -16  miniature croissants

Directions

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.