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Two slices of hot chicken salad crescent braid on wax paper in front of the rest of the braid on a white plate
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5 from 2 votes

Hot Chicken Salad Crescent Braid

Hot Chicken Salad Crescent Braid ~ Flaky Crescent Rolls Stuffed with Chicken, Celery, Cheese, Almond and Chow Mein Noodles!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 731kcal
Author: Julie Evink


  • 1 8 oz crescent seamless dough sheet
  • 1 1/2 c. cooked cubed Gold'n Plump Boneless Skinless Chicken Breast Portions
  • 1/2 c. celery
  • 1/4 c. almonds chopped
  • 1/4 tsp salt
  • 1 tsp grated onion
  • 1 Tbsp lemon juice
  • 1/2 c. mayonnaise
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. chow mein noodles


  • Preheat oven to 375 degrees.
  • Cook Boneless Skinless Chicken Breast Portions separately.
  • Combine all ingredients, including cooked chicken, in a medium sized mixing bowl.
  • Unroll crescent sheet (You can use a tube of crescent rolls if you can't find the sheet, just press the seams together) onto a greased baking sheet or silpat liner.
  • You will cut the dough leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
  • Spread the chicken salad mixture down the middle of the crescent dough where it is not cut. Take the first strip of cut dough on one side and fold into the middle, then do the same with opposite creating a braid effect. Repeat with all dough strips braiding the dough as you go. Pinch the seams at the end to seal the braid.
  • Bake for 20-25 minutes or until golden brown on top.
  • Remove from oven and let sit 10 minutes before cutting.


Serving: 1g | Calories: 731kcal | Carbohydrates: 28g | Protein: 31g | Fat: 54g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 842mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 3.8mg | Calcium: 274mg | Iron: 2.7mg