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Chicken Salad Crescent Ring

  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 6

A few flavor-packed ingredients improve the traditional chicken salad. The flaky crescent dough wrap makes it outstanding! MORE+ LESS-

Erin Erin
February 26, 2015

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
2
cups shredded cooked chicken
5
slices bacon, crisply cooked, crumbled
1
cup shredded Cheddar cheese (4 oz)
1
avocado, pitted, peeled and diced
2
tablespoons mayonnaise

Steps

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  • 1
    Heat oven to 375°F.
  • 2
    Separate dough from 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls into 16 triangles. On ungreased cookie sheet, arrange 8 triangles in ring with short sides in center. Arrange remaining 8 triangles in gaps to form a complete circle with at least a 2-inch area of dough to place filling on.
  • 3
    In large bowl, stir together 2 cups shredded cooked chicken, 5 slices crumbled, crisply cooked bacon, 1 cup shredded Cheddar cheese, 1 pitted, peeled and diced avocado and 2 tablespoons mayonnaise. Spread chicken mixture evenly around dough ring.
  • 4
    Bring long points of triangles up over filling; tuck ends under.
  • 5
    Bake 15 to 20 minutes or until golden brown and filling is hot. Cut into slices; serve warm.

Expert Tips

  • If you don’t like mayonnaise, use Yoplait® Greek 100 plain yogurt instead.
  • Shred leftover chicken and freeze it. Then when you want to make this, take out the leftover chicken to thaw.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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