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What should I serve with Chicken salad on croissants?


  1. bratsk13 says:

    red grapes are an excellent compliment to chicken salad. I would also serve either baby carrots, or carrot chips with a dip. Have a wonderful party and I agree…..chips suck when you’re trying to show a little class. Let us know what you decide. :)

  2. Angry-T says:

    Maybe some apple slices and cheese slices.

  3. jeannette p says:

    Sounds yummy! You can get away with another salad along side it, perhaps a baby spinach salad with pears, gorgonzola, and candied walnuts with a vinegrette? Or take butter lettuce, roasted cashews, bean sprouts, feta, and a dijon vinegrette to make a nice salad. If you want to do something like chips, though, have you ever considered making your own? Sweet potatoe chips are very "in" right now. But, you can also do the same with yukon gold potatoes, just remember to put them in cold water so that they don’t turn brown. Slice potatoes on your grater that produces large, thin sliced pieces. Or use a mandolin. Soak in salted water and then fry. Salt generously and sprinkle with minced garlic and parmesan for a yummy alternative. You might also bypass the starch and salad and try a fresh fruit plate with melon, pineapple, strawberries and blueberries to add color. Dress with plain yogurt mixed with brown sugar and vanilla. Have fun!

  4. Tonya W says:

    Fruit Salad
    Cheese tray with different kinds of cheeses and crackers.

  5. snowcrablegs says:

    mmmm, sounds yummy, wish I was there too.
    what comes to mind is a dip that my sister makes
    You use a cup of everything, and it sounds strange but it is awesome and rare to have any left!!!
    1 cup each of
    chopped pecans,
    grated cheddar
    chopped green onion
    Mix together thoroughly
    Shape into a mound on your serving plate, making a large shallow indentation on top.
    Using a jar of strawberry preserves or jam, completely cover the mound of dip
    Serve w/ritz or captain’s wafer crackers
    the salty, sweet, creamy, crunchy really tastes awesome!

  6. ModX says:

    I’d go with something simple such as grated cheese over canned pineapple slices or peach halves. To get a bit fancier diced pecans could be added, though I probably wouldn’t. And I’m leaving here now to go see if I can find your recipe online. Sounds tasty.

  7. Nisey says:

    When I did this very thing we had a cluster of green/red grapes and a twisted slice of an orange, dusted with a sprinkle of powder sugar.
    We served a choice of brownies or lemon bars for dessert. Of course, I assume, you will enjoy a birthday cake!
    I might like your recipe…sounds similar, but mine doesn’t call for hard cooked eggs. Can you post it or email it to me, please? Have fun!

  8. Amy says:

    You could start with soup – French Onion. A side could be mixed fresh fruit served in a martini glass – made up of cantaloupe, honeydew, watermelon, grapes — or:.

    Little Frozen Fruit Salads

    1 8-oz package softened cream cheese
    1/2 cup sugar
    1/4 cup lemon juice
    1/4 teaspoon salt
    1-1/2 cups sour cream
    1 pint blueberries
    2 cups chopped peaches
    1 cup seedless grapes
    1/4 cup chopped maraschino cherries or strawberries
    pineapple rings
    sour cream
    maraschino cherries

    Beat cream cheese, sugar, lemon juice, salt, and sour cream. Stir in blueberries, peaches, grapes, and chopped cherries.

    Place paper liners in 16 muffin tins, fill with mixture, and freeze. Remove salad from freezer about 15 minutes before serving. Peel liners and allow salad to soften slightly. Place each salad on a pineapple ring resting on a bed of lettuce. Garnish with a dollop of sour cream and top with a maraschino cherry or strawberry.

    For dessert:

    Strawberry Cheesecake in a Glass:

  9. Sugarberry73 says:

    petit fours, fresh fruit and whipped cream,

  10. Sugar PIe says:

    Mmm, your chicken salad sounds delish!!!

    How about cheese straws or cheese wafers? Some fresh fruit would also be good: grapes, P/A, kiwi, oranges, melons, apples…. You could also serve pretzels, Sun Chips (more fancy and less fat than potato chips), or cheese and crackers.

    –The Ultimate Southern Living® Cookbook.

    A must for Southern brunches, showers, and teas, these coin-size wafers are great to make ahead and keep well in air-tight containers.

    1½ cups (6 oz) shredded sharp Cheddar cheese
    ½ cup butter or margarine, softened
    1 cup all-purpose flour
    Dash of salt
    Dash of paprika
    1½ cups corn flakes cereal, crushed
    ½ cup finely chopped almonds

    Process cheese and butter in a food processor until blended. Add flour, salt, and paprika; process until mixture forms a ball, stopping often to scrape down sides. Add cereal and almonds; process until blended, stopping twice to scrape down sides.

    Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased baking sheets. Flatten each ball in a crisscross pattern with a fork dipped in flour.

    Bake at 350ºF for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

    Yield: 4 dozen.

    Puff Pastry Cheese Straws

    2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
    Flour, for dusting
    1 extra-large egg
    1 tablespoon water
    1/2 cup freshly grated Parmesan
    1 cup finely grated Gruyère cheese
    1 teaspoon minced fresh thyme leaves
    1 teaspoon kosher salt
    Freshly ground black pepper

    Preheat the oven to 375 degrees F.
    Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

    Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don’t over bake or the cheese will burn. Cool and serve at room temperature.

    –Ina Garten, FoodTV

  11. Ted says:

    Spinach and strawberry salad with balsamic vinegar

  12. aymee810 says:

    How about some nice fresh fruit or veggies. It will give the plate a lot of appealing color and tastes great too.

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