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|Ingredients:
1 can of crescent rolls
4 cups cooked chicken breast, diced or shredded
1 cup red seedless grapes, halved
1 cup celery, diced
1/2 cup red onion, finely chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
Salt and pepper, to taste
Instructions:
1. Prepare the Chicken: Cook the chicken breasts by boiling, baking, or grilling until fully cooked. Allow them to cool, then dice or shred the chicken into bite-sized pieces.
2. Mix Ingredients: In a large mixing bowl, combine the cooked chicken, halved grapes, diced celery, and finely chopped red onion.
3. Make Dressing: In a separate small bowl, whisk together the mayonnaise and lemon juice until well combined. Season with salt and pepper to taste.
4. Combine: Pour the mayonnaise dressing over the chicken mixture. Gently toss until all ingredients are evenly coated with the dressing.
5. Chill: Cover the bowl with plastic wrap or transfer the chicken salad into an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together.
6. Preheat your over to 375. Line a baking sheet with parchment paper.
7. Tear aluminum foil into sections. Fold each in quarters and then roll each sheet into a cone. Lightly coat with cooking spray.
8. Unroll the crescent dough and cut into 8 1-inch strips. Starting at the pointed end of the tin foil, wrap the dough around each cone, overlapping slightly. Place finished cones on baking sheet.
9. Bake until golden brown for 8-10 minutes.
10. Remove the foil cone once cooled. Using a knife or spreader, fill dough cones with chicken salad. Top with leafy celery and serve!
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