Croissant Chicken Salad Sandwich
Buttery, flaky croissants stuffed with a creamy, crunchy chicken salad that combines tender chicken, sweet grapes, crisp apples, and toasted pecans in a tangy dressing.
Ingredients
For the Base
- 2 cups cooked chicken, shredded Use leftover or store-bought cooked chicken.
For the Mix-Ins
- 1 cup grapes, halved
- 1 medium apple, diced Keep the skin on for extra texture and fiber.
- 1/2 cup pecans, chopped Walnuts or sliced almonds can be used instead.
For the Sauce
- 1/2 cup mayonnaise For a lighter version, swap half for Greek yogurt.
- 1 tablespoon Dijon mustard Can substitute with yellow mustard if needed.
- to taste Salt and pepper Adjust to your taste preference.
For Serving
- 4 pieces croissants Gluten-free option: use gluten-free croissants.
Instructions
Preparation
- Shred cooked chicken and place in a large bowl.
- Halve grapes and dice apple, then add them to the bowl with chicken.
Add Pecans
- Chop pecans into bite-sized pieces and stir into the chicken-fruit mixture.
- Optional: Toast pecans in a dry skillet for 2-3 minutes until fragrant.
Make Dressing
- Whisk together mayonnaise and Dijon mustard in a separate bowl.
- Season dressing with salt and pepper to taste.
Combine
- Pour dressing over the chicken mixture and stir until everything is coated.
- Taste and adjust salt and pepper if necessary.
Assemble Sandwiches
- Slice croissants in half horizontally.
- Divide chicken salad evenly among the croissants.
- Serve immediately or refrigerate filling and assemble later.
Notes
Assemble sandwiches right before serving to keep croissants flaky. The filling can be made ahead and stored in the fridge for up to 3 days. Stir before serving and taste for seasoning.