Tag Archives: chicken salad

Chicken Salad Carrot Crescents

“Hippity, hoppity Easter’s on its waayyyy….”

I can never enter the Spring season without singing that song verse on more than one occasion.  So, now that we’re even closer to this years Easter holiday, it’s in my crawl as much as one of my favorite festive recipes!  These buttery crescents are shaped onto cone molds and when a tinted egg wash is applied and baked, resemble not only perfect vessels to stuff, but cutesy lil’ carrots!

Depending on our Easter plans for each year, I’ll either serve these at lunch, for an appetizer or bring to a potluck to rave oohs and aahhs.  Plus, they taste great!

The Starting Lineup

  • 2 (8oz) cans crescent roll dough
  • 1 egg, whisked with 1 tsp water (can add food coloring if desired)
  • 2 cups cooked chicken, shredded or cubed
  • 1/2 cup grapes, halved
  • 1/3 cup celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup pecans, chopped
  • 1/2 cup mayonnaise
  • 1 tsp celery salt
  • Salt and pepper
  • Fresh parsley or dill, garnish

In a large bowl, combine the cooked chicken, grapes, celery, onions, pecans, mayonnaise, celery salt and salt and pepper to taste.  Cover and refrigerate until ready to use.

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.  Unroll the crescent dough and pinch seams together.  Using a pizza cutter, cut lengthwise into 6-8 equal strips.  Brush each with egg wash and roll each strip out to about 16″, like a thick spaghetti noodle.  Repeat.

Using either a cream horn mold or foil shaped into a cone, wrap one strip of dough around the mold.  Apply more egg wash.  Place on prepared baking sheets and bake for 7-8 minutes until golden.  Allow to cool for 5 minutes and then carefully remove mold.

Fill each “carrot” with chicken salad (or salad of choice) and top with a parsley or dill sprig, enjoy!



Southern Fried Chicken Salad Sandwiches 

Fried chicken…I’d like you to meet the ‘salad sandwich’.  These two should have been more commonly acquainted yeaarrsss ago.

Ok, I live in the south where it is NOT uncommon to have leftover fried chicken in the fridge.  It just so happens to be my oldest sons most favorite’st food in the whole wide world to boot!  However, I realize that not everyone is like us.  You may want to consider that a good thing…so here is a…

*CHEAT: ok here’s a quick cheat if you have no fried chicken on hand. In your grocers freezer section by some Tyson brand crunchy chicken tenders and cook on a rack/baking sheet according to package directions…maybe even a minute or two longer for extra crunch. Cool and chop up!

Hell, even run up to Chicken Express or KFC for an order! No one will be the wiser 😉 

The Starting Lineup

  • 3-4 cups fried chicken, rough chopped
  • 1/2 cup mayonnaise 
  • 1/2 cup buttermilk
  • 1/4 cup creole mustard
  • 1 tsp black pepper
  • 1 tsp cayenne pepper 
  • 1/2 tsp kosher salt
  • 2 stalks celery, chopped
  • 1/3 cup red onion, diced
  • 1/3 cup green onion, diced
  • 1/4 cup fresh parsley (italian flat leaf)
  • 3 rounded Tbsps of diced pimientos 
  • Juice of 1 lemon
  • Pecans (optional)  

We’ll first start by chopping and dicing our vegetables, which will add great crunch to our chicken salad!  I always try to cut the veggies (with every meal) in uniform size.  Looks better, cooks evenly and ‘eats’ better 😉.  I promise.

Next, is that leftover cold fried chicken!!  Tear off the meat (crunchy outside too) and roughly chop up.  I like these in good 1″ pieces, if not a tad bigger.  White meat, dark meat or both!!

On to the tangy and creamy sauce!  In a large bowl, combine the mayo, buttermilk, mustard, pimientos, salt & pepper, cayenne pepper and fresh lemon juice.  Wisk together.

^^This combo makes for the BEST scratch salad dressing!^^

Now the easy part…add in the cut veggies and your cut up fried chicken.  With a rubber spatula, toss to combine.
I didn’t get a picture of this part.  My apologies…  I’m fairly certain it was because I kept eating spoonfuls out of the bowl before I could make a sandwich out of it!  😜😁😜

Now, we just cover that bowl up with Saran Wrap and place in the refrigerator for 20-30 minutes.  Patience IS a virtue…or so I’ve heard.

When it’s just about that time, assemble any garnishes you enjoy on your sandwich and slice your bread of choice.

Today, I chose a simple leafy lettuce and sliced tomato to go along with some croissants from our bakery.  Bliss.

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