Chicken Salad Croissant Recipe

Prepare chicken

If you don't have pre-cooked chicken, poach or roast two medium chicken breasts until internal temperature reaches 165°F (74°C). Cool, then shred or dice into roughly 1/2-inch pieces to yield about 2 cups.

Chop the celery into small dice (about 1/4-inch) and halve the red grapes. If using whole almonds, toast them in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant; cool and roughly chop.

In a large mixing bowl combine mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, and honey. Whisk until smooth and slightly emulsified.

Add the shredded chicken, diced celery, halved grapes, toasted almonds, and minced chives to the bowl. Gently fold until all pieces are coated in the dressing.

Season the mixture with salt and black pepper. Taste and adjust: add a little more lemon juice for brightness, a pinch more salt for seasoning, or an extra tablespoon of mayo if you prefer a creamier salad.

Cover and chill the chicken salad in the refrigerator for at least 20 minutes to let flavors meld. It can be stored up to 3 days in an airtight container.

If you like warm croissants, preheat the oven to 350°F (175°C). Split the croissants and lightly butter the cut sides. Place on a baking sheet cut-side up and warm 5–7 minutes until lightly toasted; if you prefer them room temperature, skip this step.

Place a small handful of mixed greens or a leaf of butter lettuce on the bottom half of each croissant to create a moisture barrier and add crunch.

Spoon about 1/2 cup of the chilled chicken salad onto each croissant base (adjust to preference). Top with a couple of thin tomato slices if using.

Close the croissant with the top half, press gently, and serve immediately. For a plated presentation, cut each croissant sandwich in half on the diagonal.

Leftover chicken salad can be kept refrigerated up to 3 days; maintain croissants separately to avoid sogginess.