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Chicken Salad Croissants

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Chicken Salad Croissants
  • Prep 10 min
  • Total 1 hr 24 min
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Microwave cooking makes this chicken salad a really cool choice; croissants offer a fancy wrapper.
Updated Jul 5, 2006

Ingredients

  • 2 boneless skinless chicken breast halves (1/2 pound)
  • 1/4 cup creamy ranch dressing
  • 1/2 teaspoon yellow mustard
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped tomato
  • 2 tablespoons chopped cashews
  • 2 croissants, split
  • 1 tablespoon butter, margarine, mayonnaise or salad dressing
  • Lettuce, if desired

Steps

  • 1
    Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Uncover and refrigerate about 10 minutes or until cool enough to handle.
  • 2
    Cut chicken into 1/4-inch pieces. Toss chicken, dressing, mustard, cucumber, tomato and cashews. Cover and refrigerate about 1 hour or until chilled.
  • 3
    Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use leftover cooked chicken, or purchase chopped cooked chicken from the freezer case in your supermarket.
  • tip 2
    For a flavor twist, skip the tomatoes and use mandarin orange segments or cut-up grapes instead.

Nutrition

640 Calories, 42 g Total Fat, 34 g Protein, 33 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
380
Total Fat
42 g
Saturated Fat
16 g
Cholesterol
160 mg
Sodium
540 mg
Potassium
430 mg
Total Carbohydrate
33 g
Dietary Fiber
2 g
Protein
34 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 4 Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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