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Homemade Spring Chicken Salad Crescent Rolls

Delicious crescent rolls filled with creamy chicken salad, offering a delightful blend of textures and flavors, perfect for family gatherings or as a party appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crescent Roll Base
  • 1 can crescent rolls Use refrigerated crescent rolls.
Chicken Salad Filling
  • 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
  • 1/2 cup mayonnaise Low-fat mayonnaise can be used as a substitute.
  • 1/4 cup plain Greek yogurt Provides a creamy texture.
  • 1/4 cup diced celery Adds crunch to the filling.
  • 1/4 cup diced red grapes For a touch of sweetness.
  • 1/4 cup chopped walnuts Can swap with pecans or almonds, or use sunflower seeds for a nut-free version.
  • 1 tablespoon Dijon mustard Adds tanginess.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium mixing bowl, combine the shredded chicken, mayonnaise, Greek yogurt, diced celery, red grapes, chopped walnuts, and Dijon mustard. Stir well until everything is evenly blended. Season with salt and pepper to taste.
  3. Open the can of crescent rolls and carefully unroll the dough on a clean surface. Separate the dough into triangles as per the package instructions.
Assembly and Baking
  1. Take a spoonful of the chicken salad mixture and place it at the larger end of each crescent roll triangle. Gently roll the triangle toward the point, enclosing the filling.
  2. Place the assembled rolls on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown.
  3. Remove from the oven, let cool slightly, and serve warm.

Notes

Consider preparing the chicken salad a day in advance for flavor enhancement. Ensure not to overstuff the rolls to avoid leakage during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze before baking for up to a month.