General Mills Chunk Breast
of Chicken Salad
Pillsbury of Minneapolis has been making all-butter
croissants for more than 20 years. This fun and easy
recipe uses their regular-size all-butter croissants
and is a summertime Texas favorite. It tastes so
good that you’ll want to serve it year-round.
11/2cupscooked 1/2cupdiced
chicken chunks Granny Smith apple
1/2 cup mayonnaise 1/8 teaspoon black pepper
1/4 cup diced onion Celery salt
1/4cupdicedcelery KirklandSignaturecroissants
1/2 cup chopped walnuts Lettuce
Alfalfa sprouts
1. In a medium bowl, combine chicken, mayonnaise,
onion, celery, walnuts, apple, pepper and celery
salt to taste; mix well.
2. Spread salad on sliced croissants; garnish with
lettuce or alfalfa sprouts. Or serve the salad on a
bed of lettuce. Makes 4 servings.
Seasoning and ingredient variations:
Tarragon or dill Shredded Swiss cheese
Dijon-style mustard Diced boiled eggs
Slivered almonds Cucumber dressing
Sweet or dill pickle relish instead of mayonnaise
FROM THE MEMBER’S KITCHEN
Mitzi’s Jalapeño Cornbread
116-ouncecontainer 181/2-ouncecan
sourcream cream-stylecorn
3 large eggs, lightly beaten 1 4-ounce can chopped
1/3cupvegetableoil jalapeñopeppersor
green chiles
2 cups self-rising
cornmealmix 2cupsshreddedsharp
Cheddar cheese
1 medium onion, chopped
1. Preheat oven to 350°F. Combine sour cream
with eggs and oil in a large bowl. Beat in cornmeal
mix. Stir in onion, corn, jalapeños and cheese.
2. Pour batter into a lightly greased 9-by-13-inch
pan. Bake for 1 hour, or until the top is golden.
Makes 12-24 servings.
Mitzi Siracusa, San Gabriel, California
