MINI CHICKEN SALAD CROISSANTS
Fresh-tasting and great for a get-together, this popular chicken salad could also be served on lettuce or a slice of cantaloupe or honeydew melon. When there will be kids in the crowd, I often substitute halved red seedless grapes for the peppers. -Patricia D. Tjugum, Tomahawk, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix first five ingredients; stir in vegetables. Add chicken; toss to combine. Refrigerate, covered, at least 4 hours., Stir in bacon and pecans. Line croissants with lettuce; fill each with 1/4 cup chicken mixture.
Nutrition Facts : Calories 217 calories, Fat 14g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 403mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
BACON ARTICHOKE CHICKEN SALAD CROISSANT
This recipe was inspired by a deli back in my hometown. They made a yummy chicken salad, with mayo and artichokes, that was very popular. So, I decided to recreate it with my own twists, and I think it's even better than the original. The salad is a combination of slightly smoky grilled chicken, tangy seasoned & marinated artichoke hearts, hickory smoked bacon and a mayo salad dressing. This croissandwich is quick and easy, yet elegant and divinely delicious. It's perfect for a special lunch, brunch buffet or busy-day dinner alongside a cool salad or warm bowl of soup. I think you'll love it!
Provided by Teresa G. @sokygal
Categories Sandwiches
Number Of Ingredients 7
Steps:
- *NOTE: You may use grilled, rotisserie or roasted chicken or turkey meat (any part/s of the bird,) though grilled has the best flavor, in my opinion.
- Gather and prep all ingredients (remove skin, debone and chop chicken; drain artichokes and chop after removing any tough outer leaves; wash lettuce; split croissants.)
- Add chicken to an average size mixing bowl; sprinkle with 1/4 tsp salt; toss to distribute salt.
- Add Miracle Whip salad dressing; mix with large spoon to coat chicken well.
- Add chopped artichokes and 1/8 cup real bacon bits (do not use imitation; omit bacon if none is available;) mix well.
- Place lettuce leaves on bottom half of croissants; spoon chicken mixture onto lettuce; place croissant tops on top of chicken salad. Serve immediately, or wrap/place in airtight container and refrigerate until served.
- Cover and refrigerate any leftovers.
CHICKEN BREAST WITH ARTICHOKES AND BACON
Flavorful boneless chicken breasts with artichokes and bacon simmered in a white wine reduction with a splash of cream. Serve this with orzo and a nice Greek salad.
Provided by COOKINGQUEEN75
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
- Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
- Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
- Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.
Nutrition Facts : Calories 494 calories, Carbohydrate 10.7 g, Cholesterol 97.2 mg, Fat 29.9 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 442.5 mg, Sugar 3.6 g
BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
JEFF'S FAMOUS CHICKEN SALAD CROISSANT
Summer may be all about lighter recipes, but that doesn't have to mean light on flavor! I made this recipe at my first job and fell in love with the combination of the buttery flakiness of a toasted croissant with a creamy filling that makes it a perfect comfort food for the warmer seasons. I love the way the two textures combine with summer ripe Roma tomatoes, hot cherry pepper relish and a balsamic glaze to create serious #sandwichgoals.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky.
- Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary.
- Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred.
- Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!
CHICKEN SALAD CROISSANTS
This tempting chicken salad that gets its special taste from Swiss cheese and pickle relish. It's a favorite of my brother, who insists I make it whenever he visits. -Laura Koziarski, Battle Creek, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Mix first 6 ingredients; stir in chicken and cheese. Serve on croissants lined with lettuce.
Nutrition Facts : Calories 593 calories, Fat 40g fat (14g saturated fat), Cholesterol 102mg cholesterol, Sodium 818mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
ARTICHOKE-BACON CHICKEN SALAD SANDWICHES
I found this recipe in an issue of Cooking Light Magazine. It is a great twist on chicken salad sandwiches...my husband and I loved it!!
Provided by nkoprince08
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a large bowl.
- Stir in chicken, artichoke hearts, and bacon.
- Divide arugula evenly over 4 bread slices; top each slice with 3/4 cup chicken mixture and place remaining bread slice on top.
Nutrition Facts : Calories 307.4, Fat 18.1, SaturatedFat 5.1, Cholesterol 81.4, Sodium 417.3, Carbohydrate 8.3, Fiber 2.5, Sugar 2.7, Protein 27.3
More about "bacon artichoke chicken salad croissant recipes"
CHICKEN SALAD WITH CROISSANTS - SIMPLYMADEEATS.COM
From simplymadeeats.com
Reviews 1Calories 213 per servingCategory Lunch
CHICKEN CREAM CHEESE STUFFED CROISSANTS - DEVOUR …
From devourdinner.com
ONE-PAN BAKED ARTICHOKE CHICKEN SALAD - MOM'S DINNER
From momsdinner.net
ARTICHOKE AND BACON CRESCENT SQUARES RECIPE
From pillsbury.com
BACON ARTICHOKE PASTA SALAD - THE SOUTHERN …
From thesouthernladycooks.com
ARTICHOKE CHICKEN SALAD - A SOUTHERN SOUL
From asouthernsoul.com
BACON WRAPPED SPINACH ARTICHOKE STUFFED CHICKEN
From belleofthekitchen.com
TASTY CHICKEN SALAD CROISSANT SANDWICHES - MINDEE'S …
From mindeescookingobsession.com
5/5 (2)Calories 706 per servingCategory Sandwich
- In a large mixing bowl, whisk together the mayo, ginger, lemon juice, and Worcestershire sauce.
- Slice the croissants in half, fill with the chicken salad filling and serve OR refrigerate the filling until you're ready to use.
CRANBERRY PECAN CHICKEN SALAD - MSN
From msn.com
23 CROISSANT SANDWICH RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
39 RECIPES THAT PROVE CHICKEN AND BACON ARE A MATCH MADE IN …
From msn.com
10 BEST ARTICHOKE BACON CHICKEN RECIPES | YUMMLY
From yummly.com
7 DELICIOUS CHICKEN SALAD RECIPES PERFECT FOR STUFFING CROISSANTS ...
From cookindocs.com
BLACKBERRY BALSAMIC GRILLED CHICKEN SALAD WITH CRISPY FRIED GOAT …
From food.theffeed.com
10 BEST CHICKEN SALAD CROISSANTS RECIPES | YUMMLY
From yummly.com
17 EASY CROISSANT SANDWICH RECIPES - IZZYCOOKING
From izzycooking.com
IRRESISTIBLE HOT CHICKEN SALAD: A FRESH TAKE ON A CLASSIC RECIPE
From simply2moms.com
ARTICHOKE CHICKEN SALAD SANDWICH - THEYUMMYLIFE.COM
From theyummylife.com
20 BEST CHICKEN ARTICHOKE RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
CHICKEN SALAD CROISSANT - I HEART NAPTIME
From iheartnaptime.net
CHEESY CHICKEN-SPINACH-ARTICHOKE CRESCENT RING FOR TWO RECIPE ...
From pillsbury.com
You'll also love