Chicken Salad Croissant Sandwiches

Chicken salad croissant sandwiches with tender shredded chicken, creamy mayo dressing, and crunchy celery with halved grapes. Assemble and chill for at least 30 minutes so the flavors meld, then pile onto flaky croissants for a crisp, golden finish.

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Prep Time 15

Chill 30

Total Time 45

Servings: 6 servings

Course: Lunch

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Chicken salad

3 cup cooked chicken, shredded Use shredded cooked chicken (rotisserie works great).
0.5 cup mayonnaise For a creamy binder.
0.25 cup celery, diced Crunchy texture in every bite.
0.5 cup red grapes, halved Halved for even distribution.
0.25 cup pecans, chopped Toast first if you want deeper flavor.
1 tbsp fresh lemon juice Adds bright balance.
0.25 Salt and pepper, to taste Season to preference.
6 croissants Slice and fill right before serving (or wrap and refrigerate).

Method

Make the chicken salad

In a large bowl, combine the shredded chicken, mayonnaise, celery, grapes, and pecans until evenly mixed.
Stir in the lemon juice, then season with salt and pepper to taste.

Chill to meld flavors

Cover and chill the chicken salad for at least 30 minutes in the refrigerator so the flavors meld.

Assemble sandwiches

Slice the croissants and fill generously with the chilled chicken salad.
Serve immediately, or wrap the filled croissant sandwiches and refrigerate for later.

Notes

Pro tip: Toast the chopped pecans in a dry skillet until fragrant before mixing for richer flavor. Refrigerate chicken salad (covered) up to 3 days; for best texture, assemble sandwiches close to serving. Freezer: no. Dietary swap: use light mayonnaise (or Greek yogurt-based mayo) for a lighter dressing while keeping the same creamy texture.