Chicken Salad Carrots
Looking for a fun and delicious snack that’s easy to make? These Chicken Salad Carrots are perfect! They’re flaky crescent rolls shaped like carrots and filled with flavorful chicken salad. Not only are they tasty, but they also look like carrots, making them great for springtime, Easter, or just a fun afternoon treat.
I’ll show you how to make these adorable crescent carrots step by step. Whether you’re helping in the kitchen or making them on your own, you’re sure to impress your family and friends.
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If you’ve seen some of my posts such as bunny cinnamon rolls or Christmas tree cinnamon rolls you know I enjoy making fun food for my family. These chicken salad carrots are no just as fun.
Why You’ll Love This Recipe
- They are easy to make.
- A creative way to serve chicken salad.
- Serve them as a snack or for lunch.
- Easily increase the number of servings.
- Include them on a brunch table.
What ingredients do I need?
You need a package of crescent rolls and chicken salad. I made my cranberry almond chicken salad but you can use your favorite recipe, or store-bought chicken salad.
Step by Step Crescent Cone Making
- Make a cone template (I used a 6.8″ paper plate, see how below) and cover it with aluminum foil. Spray with nonstick cooking spray.
- Cut the crescent dough into strips.
- Wrap the crescent strip around the foil cone. Remove the paper plate template if you are using it..
- Place a small aluminum foil ball in the cone before baking to help keep the shape.
- Bake as directed.
- Allow to cool completely before removing the foil.
Make the paper plate cone: Flatten the edges of a small paper plate and roll it to form a cone. Use tape to keep the cone closed and secure. Remove paper plate cone before baking.
Full instructions are in the printable recipe card below.
Do I have to use chicken salad?
Absolutely not! Instead of using the chicken salad, you could substitute tuna salad, egg salad, ham salad, or shrimp salad.
Do I have to use crescent rolls?
No. Refrigerated breadstick dough is a good substitute. You might need to cut the strips in half as they could be too long. Puff pastry sheets could also be cut into strips. They will be more delicate because they are flakier. If you do use puff pastry be very careful when removing the cones from the foil after baking.
How do I serve chicken salad carrots?
If you’re doing meal prep, you can make the chicken salad in advance. Since the “carrots” are served at room temperature, you can make them on the morning of the day you want to serve them but do not fill them until serving time.
Place all of the chicken salad carrots on a pretty serving platter. Allow guests to take one or two, however many you have planned for your gathering. Alternatively, place them on plates with the side dish so guests aren’t serving themselves.
Tips and Suggestions
- I used celery leaves for the carrot greens, but you could use flat leaf or curly parsley.
- Don’t skip spraying the foil with nonstick cooking spray. It will be easier to remove the crescent dough from the template.
- I found using a fork to fill the cones to be easier than using a spoon.
Make it a Meal
There are several sides you can serve with chicken salad carrots. Try something easy such as pretzels or chips but I prefer cold salads such as linguine salad or creamy coleslaw.
Strawberry iced tea or fresh blueberry lemonade are refreshing drinks to serve with this fun dish.
How can I store leftover chicken salad carrots?
I don’t suggest storing filled “carrots”. The crescent dough will become soggy. Store the chicken salad in a covered container in the refrigerator. If you have leftover crescent dough carrots, they don’t keep well. I suggest tossing them.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Chicken Salad Carrots
Equipment
- Baking Sheet
- Aluminum Foil
- Small Paper Plate
- Silicone Baking Mat
Ingredients
- 1 tube crescent rolls, 8-ounce size
- 2 cups chicken salad
- celery leaves, for garnish
- Non-stick cooking spray
Instructions
- Preheat the oven to 375℉. Line a baking sheet with a silicone baking mat or parchment paper. Make 6 cones out of aluminum foil. If necessary, create a cone form from a small paper plate and form the foil around it. Remove the paper plate before baking!
- Unroll the tube of crescent rolls, keeping each section of 4 intact. Press seams together. Cut each section into 3 strips lengthwise. Spray each foil cone lightly with non-stick baking spray. Wrap one strip around each cone, slightly overlapping so there are no gaps. Place them on the prepared baking sheet. Remove the paper plate if using it as a template. Place an aluminum foil ball inside the cone to help it hold its shape while baking.1 tube crescent rolls, 8-ounce size, Non-stick cooking spray
- Bake for 10 to 13 minutes until the crescent cones are golden. Remove from the oven and cool completely before removing the foil cone. Fill with chicken salad just before serving. Stick celery leaves into the top of the chicken salad in the cone to look like the carrot top.2 cups chicken salad, celery leaves, for garnish
I made egg salad and chicken salad carrots for my Easter brunch. They were a hit.