Every little croissant carry around 1.5 ounces of chicken salad, around 42 grams if you measure metric. That is the amount that I found steady after testing of various sizes. The most little only require one ounce, during the 3-layer versions require almost two ounces each unit.

The volume adjusts a lot when one uses bigger.

How Much Chicken Salad to Make for Mini Croissants

For lunch portion, normal adults consume 3 until 4 minis each person. At snack events, that sinks to about 2.5 bits for every guest, but heavy eaters during main plate can eat 5 or even 6. Children and lightweight eaters stay at about 2, occasionally 3, if the croissants are little.

Those 55; 60 percent drops for the younger group hold quite a lot truly form my experiences.

Here where it becomes interesting… Raw chicken drops 35 percent during cook. Later you lose yet 3 percent during chopping.

So a pound of raw meat gives only around 10 ounces of usable chopped chicken. Add mayo at 20 percent of the weight and celery at 10 percent, and that pound of raw chicken result in around 15 until 16 ounces of finished salad. For 50 guests during lunch?

You require around 175 minis and more then 16 pounds of salad. Always add 10 percent reserve, suppliers, with that I talked, consider that as unavoidable.

The info below does not come from some calculator, it is combined from actual home cooks, chefs and talks in food communities through the net.

Chicken salad is a base salad, in that chicken forms the main ingredient, similar to pasta, potato or tuna salad. It mixes chicken with various add-ons in creamy base. The two main parts of classic chicken salad is made up of chicken and creamy, usually mayo-based sauce.

They combine in proportion that creates mix neither too wet neither too dry. The best recipes exactly set that proportion and also include fresh herbs, spices and other elements, that makes the whole thing especially delicious.

Classic variants use shredded chicken, mayo, celery and onions. It is a cold, creamy salad, that works great for home chicken salad sandwich. Some versions add pickles, salt and pepper, mixed with mayo.

Add the dressing slowly during blending help to reach the wanted proportion between chicken and sauce.

Precooked chicken works well here. Rotisserie chicken is always soft, juicy and well seasoned, what spares time. Cooked chicken one can chop in bite-sized bits or shred by means of two forks.

Besides leftovers, chicken breasts can be roasted, boiled or grilled. Boiling is seen as the best method for cook chicken for chicken salad, because it keeps the taste and ensure even cooked meat. Bone- and skin-on chicken breast halves are easy to process and add rich taste for that use.

The texture of the chicken matters a lot. One way to boil chicken breasts escapes overcooking and gives silky texture. Tarragon goes well with chicken and adds surprise.

Season the chicken by means of salt, pepper and tarragon, later mix with mayo and a bit of mustard powder and leave to rest whole day before final tasting and adjusting of spices is other good approach.

There are many fun variations. Chicken salad with grapes is ready in only ten minutes and fills with tenderness, juicy grapes and crisp celery. One famous version carries crisp almonds, sweet grapes and much fresh dill, served with crackers for lunch.

Other version mixes chicken, grapes, pecans and creamy sauce for something fresh andthrilling.

Waldorf-style chicken salad includes chopped apple, nuts or pecans (roasted works most), halved grapes or dried coconut and fifty-fifty mix of mayo and sour cream with lemon juice. Chopped tart apples can replace grapes, or a bit of dried coconut fits in. Cut celery in slim round bits as cherries improve the look of the salad.

Including cubed apples is also a trick for pushing children to eat it.

Curry chicken salad goes in entirely other direction. It uses chopped chicken, golden raisins, chopped cashews and shredded chopped Granny Smith apple. Indian-inspired version includes chutney, curry powder, dried apricots or golden raisins, spring onions, coriander, mayo, yoghurt or sour cream, salt and pepper.

Topped chicken is a British dish with cold precooked chicken in mayo-based sauce, originally with curry or chili powder.

Chicken salad improves while it sits, so prepare it at least some hours before is a good idea. Do it on Monday for use during whole week for lunches works really well. It can be ready a day or two before, only expect to add salad greens until right before service.

It is served on roasted bread, in croissants, on a bed of lettuce or beside grape tomatoes and crackers. A nice bed of icy lettuce on the plate before pouring of the salad creates impressive appearance.