Why I’ll Love This Recipe
I love how quickly these sandwiches come together with simple ingredients. I appreciate the contrast between the flaky croissants and the creamy chicken salad. I also enjoy customizing the filling with fresh fruit, crunchy nuts, or herbs to create a different flavor every time I make them.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 large croissants, sliced in half
- 4 cups cooked chicken, shredded or diced
- ¾ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 2 celery stalks, finely diced
- ¼ cup red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- Salt
- Black pepper
- Lettuce leaves
- Tomato slices (optional)
Directions
- I place the cooked chicken in a large mixing bowl.
- I add the mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- I stir in the diced celery, chopped red onion, and fresh parsley until everything is evenly coated.
- I refrigerate the chicken salad for at least 20–30 minutes so the flavors can develop.
- I slice the croissants in half horizontally.
- I place lettuce leaves on the bottom half of each croissant.
- I spoon a generous amount of chicken salad over the lettuce.
- I add tomato slices if I am using them.
- I close each sandwich with the top half of the croissant and serve immediately.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Total Time: 45 minutes
Variations
I sometimes add halved grapes, diced apples, or dried cranberries for a touch of sweetness. I also enjoy mixing chopped pecans, walnuts, or sliced almonds into the chicken salad for extra crunch. When I want a more herb-forward flavor, I stir in fresh dill, tarragon, or chives. I occasionally add sliced avocado, crispy bacon, or Swiss cheese to make the sandwiches even more satisfying.
Storage/Reheating
I store the chicken salad in an airtight container in the refrigerator for up to 4 days. I keep the croissants separate and assemble the sandwiches just before serving to keep them light and flaky. Since these sandwiches are served cold, reheating is not necessary. I do not recommend freezing the prepared chicken salad because the dressing may separate after thawing.
FAQs
What is the best chicken to use for chicken salad?
I like using rotisserie chicken because it is flavorful and convenient, but cooked chicken breast or thighs work just as well.
Can I prepare the chicken salad in advance?
Yes. I often make it a day ahead because the flavors blend together even better after chilling overnight.
Can I use Greek yogurt instead of mayonnaise?
Yes. I sometimes replace part or all of the mayonnaise with plain Greek yogurt for a lighter version with extra protein.
How do I keep the croissants from becoming soggy?
I assemble the sandwiches just before serving and place lettuce between the croissant and the chicken salad to help keep the pastry fresh.
What can I serve with Chicken Salad Croissant Sandwiches?
I like serving them with potato chips, pasta salad, fresh fruit, coleslaw, pickle spears, a green salad, or a bowl of soup for a complete and satisfying meal.
Conclusion
I always enjoy making Chicken Salad Croissant Sandwiches because they are creamy, flavorful, and incredibly easy to prepare. I appreciate how the buttery croissants perfectly complement the fresh chicken salad, creating a meal that is ideal for everything from casual lunches to special gatherings. Whether I make them for my family or guests, they are always a delicious favorite.
PrintChicken Salad Croissant Sandwiches Recipe
Chicken Salad Croissant Sandwiches pair buttery, flaky croissants with a creamy chicken salad filled with crisp vegetables and fresh herbs. They are perfect for lunches, brunches, picnics, potlucks, or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 6 large croissants, sliced in half
- 4 cups cooked chicken, shredded or diced
- 3/4 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Lettuce leaves
- Tomato slices (optional)
Instructions
- Place the cooked chicken in a large mixing bowl.
- Add the mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper, then stir until well combined.
- Mix in the diced celery, chopped red onion, and fresh parsley until evenly coated.
- Refrigerate the chicken salad for 20–30 minutes to allow the flavors to develop.
- Slice the croissants in half horizontally.
- Layer lettuce leaves on the bottom half of each croissant.
- Spoon a generous amount of chicken salad over the lettuce.
- Add tomato slices if desired.
- Top with the remaining croissant halves and serve immediately.
Notes
- Rotisserie chicken, cooked chicken breast, or thighs all work well.
- Add grapes, diced apples, dried cranberries, pecans, walnuts, or sliced almonds for extra flavor and texture.
- Fresh dill, tarragon, or chives make excellent herb additions.
- Store the chicken salad in an airtight container in the refrigerator for up to 4 days.
- Keep croissants separate and assemble just before serving to prevent sogginess.
- Freezing the prepared chicken salad is not recommended.
Nutrition
- Serving Size: 1 sandwich
- Calories: 610 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg
