Description
Crispy Easter Chicken Salad Crescent Rolls are flaky, buttery pastries filled with creamy chicken salad, crunchy celery, sweet grapes, and toasted almonds—perfect for Easter brunch or spring gatherings.
Ingredients
Scale
For the Chicken Salad:
- 14 oz canned chicken, drained
- 1/2 cup celery, finely diced
- 1 tbsp onion, finely minced
- 1/3 cup grapes, halved
- 1/3 cup slivered almonds (toasted optional)
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
For the Crescents:
- 8 crescent rolls
- 1 bunch fresh parsley, chopped
Instructions
- Drain the canned chicken thoroughly and place it in a large mixing bowl. Break into small bite-sized pieces.
- Add diced celery, minced onion, halved grapes, and slivered almonds.
- Mix in mayonnaise and Dijon mustard until everything is well combined and creamy. Set aside.
- Preheat oven to 375°F.
- Roll foil into golf ball-sized pieces to create molds for hollow centers.
- Separate crescent dough into triangles and wrap two pieces around each foil ball, forming a carrot or egg shape.
- Place on a baking sheet seam-side down and bake for 12–15 minutes until golden brown.
- Remove from oven and let cool slightly. Carefully remove foil centers.
- Once cooled, fill each crescent roll with the prepared chicken salad.
- Garnish with chopped parsley and serve immediately.
Notes
Toasting almonds adds extra crunch and flavor.
You can substitute rotisserie chicken for canned chicken.
Fill rolls just before serving to keep them crispy.
Grapes can be swapped with dried cranberries or chopped apples.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crescent roll
- Calories: 203 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 28 mg