Sweet and Spicy Chicken Salad Crescent Bites
Sweet and Spicy Chicken Salad Crescent Bites requires approximately 32 minutes from start to finish. This recipe makes 24 servings with 101 calories, 6g of protein, and 7g of fat each. For 56 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 63 people found this recipe to be tasty and satisfying. Head to the store and pick up mayonnaise, honey dijon mustard, green onions, and a few other things to make it today. It is brought to you by Inside BruCrew Life. Overall, this recipe earns a rather bad spoonacular score of 13%. Try Sweet and Spicy Sriracha Bacon Chicken Bites, Buffalo Chicken Crescent Bites, and Easy Chicken Crescent Rolls: Chile Cream Cheese Bites for similar recipes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
1 - 12.5 ounce canned chicken, drained very well
1/2 cup + 2 Tablespoons diced dried cherries
1 - 8 ounce package crescent rolls
1/2 Tablespoon dried dill
1/4 teaspoon garlic powder
diced green onions
4 ounce block Havarti cheese
1/3 cup honey Dijon mustard
3 Tablespoons mayonnaise
1/4 cup + 2 Tablespoons finely diced pecans
salt and pepper, to taste
1/2 cup diced yellow onion
Equipment:
mini muffin tray
oven
whisk
frying pan
Cooking instruction summary:
Preheat the oven to 375 degrees. Spray 2 - 12 count mini muffin tins with nonstick spray. Whisk together the mustard, mayo, dill, and garlic powder. Stir together the chicken, 1/2 cup cherries, 1/4 cup pecans, and yellow onions. Pour the mustard mixture on top and stir together. Season to taste with salt and pepper. Refrigerate. Cut the block of cheese into 24 mini cubes. Open the crescent rolls and unroll them. Press the triangles together to create four rectangles. Cut each rectangle into 6 even squares. Press the squares into the prepared pans. Fill each cup almost full with chicken salad. Place a cheese cube on top. Bake for 12 minutes. Remove and top immediately with the extra cherries, pecans, and green onions. Gently lift the cups out of the pan and serve while warm.
Step by step:
1. Preheat the oven to 375 degrees. Spray 2 - 12 count mini muffin tins with nonstick spray.
2. Whisk together the mustard, mayo, dill, and garlic powder.
3. Stir together the chicken, 1/2 cup cherries, 1/4 cup pecans, and yellow onions.
4. Pour the mustard mixture on top and stir together.
5. Season to taste with salt and pepper. Refrigerate.
6. Cut the block of cheese into 24 mini cubes.
7. Open the crescent rolls and unroll them. Press the triangles together to create four rectangles.
8. Cut each rectangle into 6 even squares. Press the squares into the prepared pans.
9. Fill each cup almost full with chicken salad.
10. Place a cheese cube on top.
11. Bake for 12 minutes.
12. Remove and top immediately with the extra cherries, pecans, and green onions. Gently lift the cups out of the pan and serve while warm.
Nutrition Information:
covered percent of daily need
