Baked Chicken Salad in Pretzel Wrap

It's time. Your chicken salad needs to grow up a little, and this variation ditches the white bread for a salty munch.


  • 1/3 cup mayo

  • 3/4 tblsp mustard

  • 1/3 tblsp onion (totally optional)

  • 1 can (10oz) chunk white chicken, drained & flaked

  • 4 slices bacon, crisply cooked and crumbled

  • 3/4 cup shredded swiss cheese

  • 2 packages (8oz each) crescent rolls (refrigerated)/OR pretzel dough


1. Preheat oven to 375.

2. Combine mayo, mustard, onion, chicken, bacon, and cheese. Mix well.

3. Unroll crescent dough into triangles, and place a dollop of chicken salad mix in center/OR cut pretzel dough into four inch triangles.

4. Fold corners and pinch to cover the mix totally. It takes some talent. Sprinkle pretzel dough with sea salt or left over bacon flecks. (Fleck doesn't sound like a yummy word).

5. Place in oven and bake for 15-20 minutes or until golden brown.


This surprisingly tastes good even when it's been chilling in your mini-fridge at work.