Warm Chicken Salad Recipe

Poach or cook the chicken

If using raw chicken breasts: season lightly with 1/4 tsp salt and 1/8 tsp pepper. Place in a saucepan and cover with water or low-sodium chicken broth. Bring to a gentle simmer, reduce heat, and poach 10–12 minutes until internal temperature reaches 74°C (165°F). Remove, let rest 5 minutes, then shred or dice into bite-sized pieces. Alternatively, roast or pan-sear breasts: heat 1 tbs olive oil in a skillet over medium-high, cook 4–6 minutes per side until cooked through; rest and shred.

Prepare the warm salad base

In a large skillet, heat 1 tbs butter over medium heat until melted and foaming. Add minced shallot and sauté 1–2 minutes until translucent. Add diced celery and cook 2 minutes to soften. Add shredded chicken to the skillet and toss to warm through, about 2–3 minutes.

Make the dressing and combine

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, remaining salt (1/2 tsp) and pepper (3/8 tsp) until smooth. Remove skillet from heat, add dressing to the warm chicken mixture and stir until combined. Stir in halved grapes, toasted nuts, and chopped parsley. Taste and adjust seasoning.

Assemble and melt Havarti

Preheat broiler on high (or use a toaster oven). Split croissants and place bottom halves on a baking sheet. Pile warm chicken salad onto each croissant bottom (about 3/4 cup per sandwich). Top each with a slice of Havarti cheese. Place under broiler 1–2 minutes until cheese is melted and edges lightly browned. Remove, top with croissant tops, and serve immediately.

Cook pasta according to package instructions in salted water until al dente. Drain and rinse under cold water to stop cooking; shake off excess water and transfer to a large bowl to cool slightly.

Add cherry tomatoes, cucumber, red bell pepper, red onion, and olives to the pasta.

In a small bowl whisk together extra-virgin olive oil, red wine vinegar, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over pasta and vegetables and toss to combine. Stir in grated Parmesan if using. Taste and adjust seasoning. Chill for at least 15 minutes or serve at room temperature.

Arrange croissant sandwiches on plates with a scoop of pasta salad. Add mixed salad greens if desired and a lemon wedge on the side. Serve immediately while chicken salad and Havarti are warm.