Chicken Salad Croissant Recipe
Make Chicken Salad Croissant Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Assembly
Method
Chicken Salad
- 1
Prepare chicken
If you don’t already have cooked chicken, poach 2 large boneless skinless chicken breasts (about 1.25–1.5 lb raw) in gently simmering water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice into roughly 1/2-inch pieces. Cool to room temperature before mixing.
- 2
In a large mixing bowl combine 3 tablespoons mayonnaise and 2 tablespoons plain Greek yogurt. Add 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice and 1 teaspoon honey (if using). Whisk until smooth.
- 3
Add the shredded/diced chicken (3 cups) to the bowl with the dressing. Stir to coat evenly.
- 4
Fold in 1 cup finely diced celery, 1 cup halved red grapes (or diced apple), and 1 cup chopped toasted pecans or walnuts. Mix gently to combine without mashing the grapes.
- 5
Stir in 2 tablespoons chopped fresh chives or parsley. Season the salad with 3/4 teaspoon salt and 1/4 teaspoon black pepper at first, then taste and adjust to the full amount listed (total 3 tsp salt and 1 tsp pepper). Note: those ingredient salt/pepper quantities are provided so you can add gradually to taste.
- 6
Cover the bowl and refrigerate 30 minutes to 2 hours to allow flavors to meld. If short on time, you may proceed immediately, but chilling improves texture and flavor.
Assembly
- 7
If you prefer warm croissants, preheat a skillet or griddle over medium heat. Lightly butter the cut sides of each croissant (about 1/2 tablespoon per croissant). Toast buttered sides in the skillet 1–2 minutes until golden and slightly crisp. Alternatively, warm in a 350°F (175°C) oven for 5–7 minutes.
- 8
Place 1 leaf of lettuce on the bottom half of each croissant (optional). Spoon about 3/4 to 1 cup of chicken salad onto the lettuce layer for each sandwich (adjust to preference).
- 9
Top the chicken salad with a few tomato slices if using, then place the croissant top in place. Press gently to secure.
- 10
Serve immediately for best texture. Leftover chicken salad keeps covered in the refrigerator for 3–4 days; do not freeze croissants assembled with salad (assemble fresh).