Chicken Salad Easter Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded
02 -
1/2 cup mayonnaise
03 -
1/4 cup Dijon mustard
04 -
1/4 cup celery, finely chopped
05 -
1/4 cup red onion, finely chopped
06 -
1/4 cup dried cranberries
07 -
1/4 cup slivered almonds
08 -
2 tablespoons fresh parsley, chopped
→ Serving
09 -
8 small dinner rolls or slider buns
10 -
Salt and pepper, to taste
# Instructions:
01 -
In a large bowl, combine the shredded chicken, mayonnaise, Dijon mustard, celery, red onion, cranberries, almonds, and parsley. Mix thoroughly until all ingredients are well incorporated.
02 -
Add salt and pepper to taste, adjusting seasoning as needed.
03 -
Split the rolls open horizontally. Lightly toast them if desired for extra texture.
04 -
Spoon the chicken salad mixture evenly into each roll.
05 -
Arrange finished chicken salad rolls on a serving platter and serve immediately.
# Notes:
01 -
For best flavor, prepare the chicken salad mixture a few hours ahead and refrigerate to allow flavors to meld.