Chicken Salad Sandwich Recipe

Inspired by The Handlebar Pub and Grill

Time30m

Serves4

This house recipe incorporates roasted chicken, walnuts, dried cherries & celery, tossed in mayo and sandwiched between a toasted croissant w/ one side.

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Ingredients

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Chicken Salad

2 cups cooked roasted chicken, skin removed and chopped

1/2 cups Mayonnaise

2 tbs plain Greek yogurt (optional, for tang and lighter texture)

1/2 cups celery, finely diced

1/4 cups walnuts, toasted and roughly chopped

1/4 cups dried cherries, roughly chopped

2 tbsp green onion, thinly sliced (or 2 tbsp minced red onion)

1 tbsp fresh parsley, finely chopped

1 tsp fresh lemon juice

1 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Assembly & Bread

4 each large croissants, split and lightly toasted

1 tbs butter (optional, to toast croissant)

4 leaves lettuce leaves (butter lettuce or romaine), optional

Side (one side)

2 cups mixed greens or side salad

2 tbs vinaigrette or dressing

Method

Chicken Salad

If your walnuts are not toasted, preheat a small skillet over medium heat. Add walnuts and toast, stirring frequently, 3–4 minutes until fragrant and slightly darker. Transfer to a plate to cool. Chop roughly once cooled.

In a medium mixing bowl combine the chopped roasted chicken, diced celery, toasted chopped walnuts, chopped dried cherries, and sliced green onion. Stir to mix evenly.

In a small bowl whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, chopped parsley, salt, and black pepper until smooth and well combined.

Pour the dressing over the chicken mixture. Fold gently with a spatula until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Refrigerate for at least 15 minutes to allow flavors to meld (up to 2 hours).

Assembly & Bread

If toasting croissants, heat a skillet or griddle over medium-low. Lightly butter the cut sides of each croissant. Place cut-side down in the skillet and toast 1–2 minutes until golden and crisp. Alternatively, toast under a broiler until lightly browned — watch closely.

If using lettuce, place a leaf on the bottom half of each toasted croissant to act as a barrier from moisture.

Portion the chilled chicken salad onto the bottom half of each croissant, about 1/2 cup (adjust to preference). Mound slightly but avoid overfilling so the croissant can be closed.

Close the sandwich with the top half of the croissant. Cut in half if desired and serve immediately with one side (mixed greens or small salad).

Side (one side)

Toss the mixed greens with the vinaigrette just before serving to prevent wilting. Plate alongside the sandwich (approximately 2 cups greens with 1–2 tablespoons dressing).