Today I am going to repurpose some leftover baked chicken and make Chicken Salad Flowers.  When I repurpose the food, I do not want you to say “isn’t that the chicken from Sunday” so I make it look and taste completely different.

First things first we are going to make the flowers. I got the directions on how to make these flowers on a Pillsbury site years ago. Preheat the oven to 325 degrees.  2 (16.3 oz.) can of crescent rolls. Spray the bottoms of the muffin tin cups.   Roll out the dough sheets, separate into 16 equal square portions.  Cut short slits all around the squares, form the squares on the bottom of the muffin tins.  Put in the oven bake until the flowers are golden brown.  Remove from the oven and allow to cool, set aside.

CHICKEN SALAD

2 cups cooked chicken, skin removed and shredded, 1/2 cup celery, diced, 2 tablespoons chopped green olives, 1/2 cup chopped pecans, 2 tablespoons dill pickle relish, 1/4 cup peeled, and chopped granny smith apples,  2 boiled eggs, chopped, 1/2 cup mayonnaise, salt, and pepper to taste.  Crushed potato chips.

In a large bowl dump all the ingredients, except the potato chips, toss lightly.  With a spoon fill the flowers.  Just before serving sprinkle the crushed potato chips on top.