Chicken Salad Stuffed Carrots
Searching for a recipe for Easter Brunch or a springtime celebration? A festive and delicious main course, chicken salad croissant “carrots” look as good as the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.perdue.com.
Cooking tools:
- Aluminum foil
- Cooking spray
- Rolling pin
- Cookie cutter
- Chef's knife
- Parchment paper
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Refrigerator
- Cutting board
- Pastry brush
- Serving platter
- Spoon
- Toothpick
Ingredients
- 1 pkg. PERDUE® Fresh Boneless Skinless Chicken Breasts
- 1/2 cup chopped celery
- 1/2 cup mayonnaise
- 1/2 lemon
- zested and juiced
- 1 1/2 tbsp. chopped fresh parsley
- dill
- tarragon
- or chives
- 1 tsp. Dijon or coarse grain mustard
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 pkg. refrigerated crescent roll dough (8-count)
- 1 egg
- 1 tbsp. water
- fresh dill sprigs
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