Mini Chicken Salad Croissants - cooking recipe

Ingredients

1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
4 celery ribs, thinly sliced
1 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup cups chopped sweet red pepper
4 slices bacon, cooked and crumbled
1/2 cup chopped pecans, toasted
20 lettuce leaves
20 miniature croissants, split

Preparation

In a small bowl, combine the sour cream, mayonnaise, lemon juice, salt and pepper. In a large bowl, combine the chicken, celery, mushrooms and peppers; stir in sour cream mixture until combined. Cover and refrigerate for at least 4 hours. Just before serving, stir in the bacon and pecans. Spoon 1/4 cup chicken salad onto each lettuce-lined croissant.