Chicken Salad On Croissant Recipe

Prepare chicken

If you don't have pre-cooked chicken, poach or roast about 1 to 1.25 lb boneless skinless chicken breasts or thighs, then let cool and shred or dice until you have about 3 cups. To poach: place chicken in a single layer in a pot, cover with water or low-sodium chicken broth, bring to a gentle simmer, cover, and cook 10–15 minutes until internal temp reaches 165°F (74°C). Rest 5 min, then shred.

In a large mixing bowl combine the shredded chicken, finely diced celery, diced apple (if using), halved grapes or dried cranberries, and very finely minced red onion. Toss to combine so solids are evenly distributed.

In a separate small bowl whisk together mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice until smooth. Add chopped parsley and celery seed if using.

Pour the dressing over the chicken mixture. Stir gently until everything is evenly coated. Taste and season with salt and freshly ground black pepper. Adjust lemon, salt or mayo to preferred creaminess and brightness. Chill for at least 15–30 minutes to let flavors meld (optional but recommended).

If you prefer warm croissants, split them and lightly butter cut sides. Toast cut-side down in a skillet over medium heat 1–2 minutes until golden, or warm in a 350°F (175°C) oven for 5 minutes.

Place 1–2 lettuce leaves on the bottom half of each croissant to create a moisture barrier and add crunch.

Divide the chicken salad evenly among the 4 croissants (about 3/4 cup per sandwich). Pile chicken salad onto the lettuce, then top with the croissant top.

Serve immediately, or wrap and refrigerate for up to 24 hours. If making ahead, keep croissants and chicken salad separate and assemble within a few hours to avoid sogginess.