Friday, October 10, 2008

Mini Chicken Salad Croissants

PREP: 20 min. + chilling
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“Great for a cookout or other get-together,
this popular chicken salad could also be
served on lettuce or on a slice of cantaloupe
or honeydew melon. When there are kids in
the crowd, I often substitute halved red seedless
grapes for the peppers.”

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 chopped sweet red pepper
4 bacon strips, cooked and crumbled
1/2 cup chopped pecans, toasted
20 lettuce leaves
20 miniature croissants, split

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

Asparagus-Fennel Pasta Salad

Asparagus delivers delightful spring flavor in
this hearty side salad. Served warm, it
includes a wonderful mix of fresh-tasting


1 pound fresh asparagus, trimmed
and cut into 3/4-inch pieces
2 medium onions, halved and thinly
1 small fennel bulb, sliced
2 tablespoons olive oil
8 ounces uncooked penne pasta
4 medium tomatoes, seeded and
12 pitted Greek olives, sliced
1 cup minced fresh parsley

1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta
Place asparagus, onions and fennel in a
15-in. x 10-in. x 1-in. baking pan. Drizzle
with oil; toss to coat. Bake at 400° for 20-
25 minutes or until lightly browned and
crisp-tender, stirring occasionally.
Meanwhile, cook pasta according to
package directions. Drain and place in a
large serving bowl. Add the tomatoes,
olives, parsley and roasted vegetables.
In a small bowl, whisk the oil, lemon
juice, garlic, mustard, salt and pepper until
blended. Drizzle over salad and toss to
coat. Sprinkle with feta cheese.