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Classic Spring Chicken Salad Crescent Rolls

Flaky crescent rolls filled with a delightful mixture of tender chicken, juicy grapes, crunchy celery, and walnuts, all bound together by a creamy dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, shredded
  • 1/2 cup celery, chopped
  • 1/2 cup grapes, halved
  • 1/4 cup walnuts, chopped Can substitute with slivered almonds
For the dressing
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste
For the rolls
  • 1 can crescent roll dough

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, chopped celery, halved grapes, and chopped walnuts. Stir gently until well mixed.
  3. In another bowl, mix the mayonnaise, Dijon mustard, salt, and pepper. Pour this dressing over the chicken mixture and fold gently until everything is well coated.
  4. Unroll the crescent roll dough on a clean surface, separating the triangles.
  5. Spoon a generous amount of the chicken salad mixture on the wider end of each triangle. Carefully roll them up, starting from the wider end to the pointed end, ensuring the filling stays inside.
  6. Place the rolled crescent dough on a lined baking sheet. Bake in the preheated oven for about 12-15 minutes or until golden brown.
  7. Allow to cool slightly before serving. These rolls are delicious warm or at room temperature!

Notes

Store leftovers in an airtight container in the refrigerator and consume within 2-3 days for the best flavor. To reheat, pop them in the oven at 350°F (175°C) for about 10-12 minutes.