Chicken Salad Croissant Recipe

Prepare add-ins

Toast the sliced almonds in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a small bowl to cool. Drain and pat sun-dried tomatoes if oil-packed, then julienne into thin strips. Finely dice the celery and thinly slice the green onions. Stack basil leaves, roll, and slice into a chiffonade.

Combine base and seasoning

In a medium mixing bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt (if using), 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 3 teaspoons salt, and 1 teaspoon freshly ground black pepper until smooth and slightly glossy. Taste and adjust seasoning — salt quantity listed assumes moderate saltiness; reduce if using salty pre-cooked chicken.

Mix chicken salad

Add 3 cups shredded or diced cooked chicken to the dressing. Fold in the sun-dried tomatoes, sliced basil, diced celery, sliced green onions, and toasted sliced almonds until evenly distributed. Refrigerate the mixture for at least 15 minutes to let flavors meld. Stir again before assembling; adjust seasoning or mayo thickness if needed (add up to 1 additional tablespoon mayo if drier than desired).

Prepare croissants: split 4 large croissants horizontally. If desired, warm croissants in a 350°F (175°C) oven for 5 minutes to lightly toast and melt cheese when assembled.

Assemble sandwiches: Spread 1 teaspoon mayonnaise on each bottom croissant half. Place 1 lettuce leaf on each bottom half, then top with 1–1¼ cups chicken salad (divide the 3 cups evenly among 4 croissants). Add a slice of tomato (cut into 4 slices) on top of the chicken salad, then lay a provolone slice over the tomato. Spread 1 teaspoon mayonnaise on each top croissant half, close the sandwich.

Finish and serve: If you prefer melted cheese, place assembled open-faced sandwiches (with cheese exposed) in the oven for 2–3 minutes until cheese softens. Serve immediately. Optionally garnish with extra basil or a few toasted almonds on top. Leftover chicken salad keeps covered in the refrigerator for up to 3 days.