Chicken Salad Croissant Recipe

Name: Blue Willow Restaurant & Gift Shops CHICKEN SALAD CROISSANT Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups cooked chicken, shredded or diced (rotisserie or poached); 0.5 cups mayonnaise; 2 tbs plain Greek yogurt; 0.5 cups dried cranberries (sweetened); 0.5 cups walnuts, chopped (toast for best flavor); 0.5 cups celery, finely diced; 2 tbs red onion, very finely minced; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey; 1 tbs fresh parsley, chopped; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 4 each large croissants, split; 8 leaves lettuce leaves (butter lettuce or romaine), washed and dried; 1 large tomato, thinly sliced; 2 tbs unsalted butter, softened (optional, for toasting croissants)

Inspired by Blue Willow Restaurant & Gift Shop

Time30m

Serves4

contains walnuts, cranberry walnut chicken salad, lettuce, tomato, mayo

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken Salad

3 cups cooked chicken, shredded or diced (rotisserie or poached)

1/2 cups Mayonnaise

2 tbs plain Greek yogurt

1/2 cups dried cranberries (sweetened)

1/2 cups walnuts, chopped (toast for best flavor)

1/2 cups celery, finely diced

2 tbs red onion, very finely minced

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp Honey

1 tbs Fresh parsley, chopped

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Assembly

4 each large croissants, split

8 leaves lettuce leaves (butter lettuce or romaine), washed and dried

1 large tomato, thinly sliced

2 tbs unsalted butter, softened (optional, for toasting croissants)

Method

Chicken Salad

Toast walnuts

Preheat a small skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and slightly darkened, about 3–4 minutes. Transfer to a plate to cool.

Mix dressing

In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, chopped parsley, kosher salt, and black pepper until smooth and well combined.

Combine salad ingredients

Add the shredded/diced cooked chicken, cooled toasted walnuts, dried cranberries, diced celery, and minced red onion to the bowl with the dressing. Fold gently until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. For best flavor chill 15–30 minutes to let flavors meld (optional).

Assembly

If you prefer warm/toasted croissants, preheat oven to 350°F (175°C). Spread softened butter on the inside of each split croissant and place cut-side up on a baking sheet. Toast in the oven 5–7 minutes until lightly golden and warmed.

On the bottom half of each croissant, arrange 2 leaves of lettuce (or enough to cover). Place 3/4 cup of the cranberry walnut chicken salad on top of the lettuce, smoothing slightly.

Top the chicken salad with 2–3 tomato slices. Close the croissant with the top half. If packing for later, wrap loosely to avoid squashing.

Serve immediately. Leftover chicken salad can be refrigerated in an airtight container for up to 3 days.