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Classic Easter Chicken Salad Crescent Rolls

These flaky crescent rolls filled with a creamy, tangy chicken salad are perfect for holidays and cozy gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 rolls
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chicken Salad
  • 2 cups cooked chicken, shredded or finely chopped Rotisserie chicken is a great shortcut.
  • 1 cup mayonnaise or Greek yogurt Use Greek yogurt for a lighter option.
  • 1 tablespoon Dijon mustard Adds subtle tang and depth.
  • 1/2 cup celery, finely diced For crispness and texture.
  • 1/4 cup red onion, very finely chopped Can substitute with green onions.
  • 1/3 cup seedless grapes, halved or diced apple Provides a sweet contrast.
  • 2 tablespoons chopped fresh parsley or dill Fresh herbs lift the whole dish.
  • to taste Salt and freshly ground black pepper
For the Rolls
  • 1 package crescent roll dough (8 count) For flaky, golden pockets.
  • 1 egg beaten with 1 tablespoon water for egg wash (optional) Gives a glossy finish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cooked chicken, mayonnaise (or Greek yogurt), and Dijon mustard until creamy. Season with salt and pepper.
  3. Fold in the celery, red onion, grapes or apple, and fresh herbs. Adjust seasoning.
Assembly and Baking
  1. Unroll the crescent dough and separate into triangles. Spoon 1 to 2 tablespoons of chicken salad onto the wide end of each triangle.
  2. Roll each triangle from the wide end toward the tip, tucking in the filling. Place on the prepared baking sheet seam-side down.
  3. Brush with the egg wash. Bake for 12–15 minutes until golden brown.
  4. Let cool slightly on a wire rack before serving.

Notes

Make the chicken salad up to 2 days ahead and refrigerate. Assemble crescents shortly before baking for best results. Store baked rolls in the refrigerator for up to 3 days.