Chicken Salad Croissant Recipe

Prepare chicken

If you don't have pre-cooked chicken, poach or roast boneless skinless chicken breasts (about 1 to 1.25 lb raw) until internal temperature reaches 165°F / 74°C. Let rest 5 minutes, then shred or dice into roughly 1/2-inch pieces. Measure 3 cups and set aside.

In a large mixing bowl combine 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt. Whisk until smooth to create a creamy base.

Add 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard to the bowl and whisk to incorporate. These add brightness and a touch of tang.

Fold in the shredded chicken (3 cups), 1/2 cup finely diced celery, 2 tablespoons very finely minced red onion, and 2 tablespoons chopped dill pickle or pickle relish. Mix gently so chicken stays slightly chunky.

Stir in 2 tablespoons chopped fresh parsley and the optional 1/2 cup halved grapes or diced apple if using for a sweet contrast.

Season the chicken salad with 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon celery seed if using. Taste and adjust seasoning or acidity with up to another 1/2 tablespoon lemon juice or a pinch more salt.

Cover the bowl and chill the chicken salad for at least 20 minutes if time allows to let flavors meld. It can be made up to 24 hours ahead; keep refrigerated.

If you prefer toasted croissants: preheat a skillet or griddle over medium heat. Lightly butter cut sides of 6 croissants (about 2 tablespoons butter total) and toast cut-side down until golden and warmed, about 1–2 minutes. Alternatively, warm whole croissants in a 350°F (175°C) oven for 5–7 minutes.

Place a lettuce leaf on the bottom half of each croissant to create a moisture barrier and add freshness.

Spoon about 1/2 cup of the prepared chicken salad onto each croissant bottom (roughly 3 cups total divided across 6 croissants). Mound slightly but keep filling from overflowing.

Add an optional slice or two of tomato on top of the chicken salad, then close with the croissant top.

Serve immediately. Garnish with an extra sprinkle of chopped parsley or cracked black pepper if desired. Leftover chicken salad keeps covered in the refrigerator for 3–4 days.