Chicken Salad Sandwiches

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 4 cups cubed cooked chicken (i used 4 - 8 oz. ea. boneless, skinless chicken breasts)
• 1 cup finely diced celery
• 1/2 cup minced green bell pepper
• 1 1/2 cups dried cranberries
• 1 cup roasted & salted pecans, chopped (i purchased these from a mills fleet farm store)
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 teaspoon seasoning salt
• 3 -5 dashes black pepper
• 14 -16 miniature croissants

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a greased 13x9x2-inch baking pan, add the 4- (8 oz.) chicken breasts.
• 3 bake in oven for 30 minutes; remove and set aside to cool.
• 4 when completely cooled, cut chicken into small pieces.
• 5 in a large bowl, add the cut-up chicken, celery, green peppers, dried cranberries and pecans.
• 6 in another bowl, mix together the mayonnaise, paprika, seasoning salt and pepper.
• 7 add mayonnaise mixture to the chicken mixture; mix to blend well.
• 8 chill 2-3 hours in refrigerator before serving.
• 9 when ready to serve, put several tablespoons of chicken filling between sliced mini croissant rolls.
• 10 makes about 14 to 16 mini sandwiches.