Blueberry Chicken Salad stuffed Crescent Rolls for Spring

Blueberry Chicken Salad in a Carrot Crescent

1 Hour
6
easy

Ingredients

  • 1/3 Cup Wish Farms Blueberries
  • 1 – 8 oz Can of Crescent Rolls
  • 6 Sheets of Tin Foil
  • 2 Cups Shredded Chicken Breast (cook up some of your own or buy a rotisserie chicken for quick and easy prep)
  • 1/3 Cup Mayonnaise
  • 3 Tablespoons Dijon Mustard
  • 1/4 Cup Green Onions
  • 1/3 Cup Bell Pepper, Diced
  • 1/3 Cup Diced Cucumber, Diced
  • 1/4 Cup Chopped Walnuts (optional)
  • 6 Large Leaves of Lettuce
  • Salt & Pepper to taste

Directions

Crescent Carrots

  • Preheat oven to 350°F
  • Roll and shape each sheet of tin foil into a cone to serve as a mold
  • Unroll crescent dough on a non-stick surface; parchment paper works well. Press together the pre-cut seams in the dough to make one large rectangle, then cut lengthwise into 6 equal strips
  • Wrap each strip of dough around a foil cone and place on a non-stick baking sheet
  • Bake for 7-9 minutes or until they have a nice golden color. Allow crescent carrots to cool completely before removing tin foil cones and stuffing with chicken salad

Chicken Salad

  • Wash and pat dry the Wish Farms blueberries and additional produce
  • Dice up green onions, cucumbers, bell peppers, and chop walnuts
  • Mix shredded chicken, mayonnaise, mustard, green onions, bell peppers, cucumbers, and chopped nuts in a small bowl
  • The blueberries should be gently folded into the mixture last to avoid them being smooshed
  • Line each crescent carrot with a piece of lettuce allowing some to stick out of the top, then fill with chicken salad

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