Croissant Chicken Salad Sandwiches Recipe
These Croissant Chicken Salad Sandwiches combine tender cooked chicken with a refreshing blend of grapes, apples, toasted pecans, and a tangy mustard-dill dressing, all nestled inside flaky buttery croissants. Perfect for a light lunch or casual gathering, the toasted pecans add a delightful crunch while the mix of mayonnaise and Greek yogurt keeps the chicken salad creamy yet balanced.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Salad
- 3 cups cooked chicken, chopped or shredded (about 3/4 pound)
- 1 cup red grapes, halved (about 5 1/2 ounces)
- 3/4 Granny Smith apple, chopped
- 1/3 cup red onion, finely chopped
- 1/2 cup pecans (1 3/4 ounces)
Dressing
- 1/3 cup mayonnaise
- 3 tablespoons Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon stone-ground mustard
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Other
- 4 croissants
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for toasting the pecans, which will add a rich, toasted flavor and crunchy texture to the salad.
- Toast Pecans: Spread pecans evenly on a small baking sheet and bake for 8-10 minutes until they become fragrant and lightly toasted. Remove from the oven and allow them to cool before chopping coarsely.
- Make Dressing: In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, stone-ground mustard, lemon juice, chopped dill, kosher salt, and freshly ground black pepper until smooth and well combined. This creamy, tangy dressing is the base of the chicken salad.
- Combine Salad Ingredients: Add the chopped cooked chicken, halved grapes, chopped Granny Smith apple, finely chopped red onion, and toasted chopped pecans into the bowl with the dressing. Stir gently to coat all ingredients evenly and blend flavors.
- Prepare Croissants: Carefully slice each croissant horizontally without cutting all the way through, creating a pocket to hold the chicken salad mixture inside.
- Assemble Sandwiches: Spoon a generous portion of the chicken salad into each croissant pocket, making sure to fill them well for a satisfying bite.
- Serve: Arrange the sandwiches on a platter and serve immediately. They pair beautifully with a light side salad or fresh fruit for a balanced meal.
Notes
- To save time, use rotisserie or leftover cooked chicken.
- For added crunch and flavor, you can substitute pecans with walnuts or almonds.
- If you prefer a sweeter salad, add a small drizzle of honey to the dressing.
- To keep sandwiches fresh, assemble just before serving to prevent croissants from becoming soggy.
- These sandwiches are best enjoyed fresh but can be stored wrapped in the fridge for up to one day.
Keywords: chicken salad sandwich, croissant sandwich, pecan chicken salad, easy lunch recipe, creamy chicken salad, fruit and nut sandwich
Find it online: https://lucabites.com/croissant-chicken-salad-sandwiches-recipe/
