Fruity Chicken Salad Croissant
A recipe from Georgia Department of Education School Nutrition
The addition of both fresh and dried fruit in this chicken salad adds great texture and a slight sweetness that is delicious. This chicken salad can also be served as a wrap, on an entree salad or with crackers as shown in the picture.
Ingredients:
- 50 each Croissant, whole grain, 2oz., sliced
- 50 srv Chicken Salad Base
- 5 cup Oranges, mandarin, drained
- 5 cup Apples, gala, raw, skin on, small dice
- 3 cup Craisins
Steps:
- Transfer the croissants from the freezer to dry storage a day before they are needed to ensure they thaw completely.
- Using a large mixing bowl, gently combine the mandarin oranges, diced apples and craisins into the prepared, cold Chicken Salad Base.
- Cold hold the Fruity Chicken Salad, covered and labeled, until served.
- Portion 3/4 cup chicken salad in each croissant.
Hold at 41°F or below.
Chicken Salad flavor develops best if made the day prior to being served.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #1 (No Cook)
Portions:
50
Portion Size:
3/4 cup chicken salad served on croissant
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 417 | cal |
| Saturated Fat: | 7.3 | g |
| Total Fat: | 23 | g |
| Sodium: | 707 | mg |
