Chicken Salad Crescent Sandwiches

Chicken Salad Crescent Sandwiches

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I like to serve Chicken Salad Crescent Sandwiches for a special lunch or evening dinner. Chicken, grapes, celery, and cashews. Click to Tweet

I like to serve Chicken Salad Crescent Sandwiches in the spring or summer for a special lunch or evening dinner. It is especially nice for a Mother’s Day luncheon if you adjust the recipe to size.

The first time I ate chicken salad was at a family gathering at my grandma’s house. They just used wheat bread, but it was so good. I remember thinking what a wonderful flavor combination chicken, grapes, celery, and cashews made.

And it is a wonderful combination. The first time I made this recipe was when I catered lunch for a small conference of 50 people. I ran a pencil through the numbers and made adjustments to the measurements. It was at this point that I learned what happens when you chop a bunch of onions in a food processor.

You end up with a lot of onion juice.

Which I included in the sandwich ingredients. That small adjustment had an amazing effect. It added so much extra flavor to the sandwiches.

I combined all of the ingredients except for the cashews the night before. Then we made the sandwiches the next morning, using large bakery crescent rolls that were buttered. We wrapped the sandwiches in waxed paper and ate them at noon. They were delicious. Better than what I remembered from my first taste. And I’m just sure it had to do with the onion juice. And possibly the extra refrigeration time.

A Few More Tips

  • Don’t overcook the chicken. Make sure it’s cooked, but still very tender.
  • Use real mayonnaise. Not salad dressing (like Miracle Whip).
  • Add the cashews when you’re ready to make the sandwiches. They tend to soak up the moisture if they sit too long in the salad.
  • Buy large bakery crescent rolls and butter them before assembling the sandwiches.

I hope you’ll enjoy Chicken Salad Crescent Sandwiches as much as we do. This recipe makes 6-8 sandwiches. Serve with your favorite potato chips and Sweet Gherkin Pickles.

See more Sandwich Ideas Here.

Spring or Summer Picnic Ideas

Chicken Salad Crescent Sandwiches

Here is a recipe the girls and I like in spring and summer. Especially nice for Mother's Day luncheons if you adjust the recipe to size.
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Course: Sandwiches
Cuisine: American
Keyword: Cashews, Celery, Chicken, Crescent Rolls, Grapes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8

Equipment

Cuisinart Cookware
Cuisinart Food Processor
Nut Chopper

Ingredients

  • 2 cups cooked boneless chicken breast shredded
  • 2 cups red grapes cut in half
  • 1 cup diced celery
  • 1/2 cup minced onion in food processor
  • 2/3 cups mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cashews chopped if desired
  • 8 large bakery crescent rolls

Instructions

  • In a medium saucepan, cook chicken in boiling water for 20-25 minutes until tender and cooked through. Shred with a knife and fork.
  • Slice grapes in half with a sharp knife on a cutting board. Dice celery into thin pieces.
  • Using a food processor, mince onion. (I like using the food processor for this which makes the additional onion juice, which I include in the mixture.)
  • Coarsely chop cashews with a food chopper.
  • In a large bowl, mix together chicken, grapes, celery, onion, mayonnaise, and salt and pepper. If making this ahead of time, refrain from adding the cashews until time to serve. At this point, you may cover and refrigerate the mixture overnight.
  • When ready to serve, add the chopped cashews to the mixture. Scoop a generous portion on buttered crescent rolls with lettuce. Makes 6-8 sandwiches.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.
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