This is the main content.
Crabby Croissant with Chicken Salad
Recipes
Crabby Croissant with Chicken Salad
4 servings
30 minutes total

Ingredients

    1. For sandwiches:
    2. 1 Deli chilled oven-roasted chicken
    3. 4 oz Swiss cheese
    4. 2 whole dill pickles
    5. ¼ cup mayonnaise
    6. ¼ cup salad dressing
    7. 2 teaspoons lemon juice
    8. 2 tablespoons lightly dried parsley
    9. ½ teaspoon seasoned salt
    10. ⅛ teaspoon pepper
    11. 4 Bakery croissants
    12. For costumes:
    13. 4 mini sweet peppers
    14. 16 toothpicks
    15. 8 mozzarella pearls
    16. 8 sliced green olives with pimientos
    17. ¼ cup sliced radishes (or 1 whole radish)
    18. 24 baby carrots

    Steps

      1. Remove chicken from bones (breast meat only) and cut into small cubes (about 3 cups). Cut cheese into small cubes (1 cup). Cut pickles into small cubes (½ cup).
      2. Combine in large bowl: mayonnaise, salad dressing, lemon juice, parsley, seasoned salt, and pepper; whisk until blended. Add chicken, cheese, and pickles and stir to coat; chill 15 minutes. Cut croissants in half lengthwise; fill evenly with chicken salad.
      3. Cut "w" through center of each pepper and separate (for claws). Use toothpicks to secure pepper claws pointed-end out on open ends of croissants. Cut radish slices in half (for smiles), or use half radish and cut "w" through centers (for scary mouths).
      4. Place toothpicks through olive slices, then add mozzarella pearls; secure on croissant ends (for eyes). Place croissants on plate (or platter); add 6 baby carrots on top of each crab (for back legs). Serve.

    Amount per ¼ recipe serving: Calories 950, Total Fat 73g, Sat Fat 30g, Trans Fat 0g, Chol 220mg, Sodium 1430mg, Total Carb 29g, Fiber 2g, Sugars 8g, Protein 48g, Calc 60%, Vitamin A 0%, Vitamin C 0%, Iron 10%