Curried Chicken Rolls

Cold sandwich weather is about over, being replaced by soups here. I served this earlier in the week, trying to aim for the warmest day. I'm not sure I hit it quite right, but it worked out fine. We had some garden tomatoes with this dressing and sliced Honeycrisp apples alongside it. The original recipe came from Taste of Home magazine.

Curry Chicken Croissants

• 2 1/2 cups cubed cooked chicken
• 1/2 cup chopped walnuts (opt.)
• 1/3 cup finely chopped celery
• 1/4 cup finely chopped sweet onion (I used the garden Candy onions)
• 1/2 cup mayonnaise
• 2 Tablespoons sour cream
• 3/4 teaspoon curry powder
• 1/8 teaspoon Cajun seasoning (opt.--I don't usually have this lying around, so I left it out. Didn't miss it, but if you like more zip, then be my guest.)
• Lettuce leaves
• 4-6 croissants, split

In a medium sized bowl, combine all ingredients except lettuce and croissants. Refrigerate for about an hour to blend flavors. Serve on croissants with lettuce leaves.  I just put it on homemade buns and it worked great, but I've also served it on croissants with lettuce and that's good, too.

Comments

[Lil Sis]

Yummy! These look like a keeper!