Description
These Croissant Chicken Salad Sandwiches combine tender shredded chicken with a flavorful mix of pecans, grapes, apples, and a zesty dressing made from mayonnaise, Greek yogurt, and mustards. Toasted pecans add a delightful crunch, while fresh dill and lemon juice brighten up the salad. Served on buttery croissants, these sandwiches offer a delicious and satisfying meal perfect for lunch or a light dinner.
Ingredients
Units
Scale
For the Chicken Salad
- 1/2 cup pecans (1 3/4 ounces)
- 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
- 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
For Serving
- 4 croissants
Instructions
- Preheat and Toast Pecans: Preheat your oven to 400°F. Spread the pecans evenly on a small baking sheet and bake them for 8-10 minutes until lightly toasted. Remove from the oven and let them cool completely, then roughly chop the pecans to add crunch to the salad.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, stone-ground mustard, lemon juice, chopped fresh dill, kosher salt, and freshly ground black pepper until smooth and well combined. This creamy dressing will coat the chicken and other ingredients with vibrant flavor.
- Combine the Salad Ingredients: Add the chopped or shredded cooked chicken, halved red grapes, chopped Granny Smith apple, finely chopped red onion, and the toasted chopped pecans into the bowl with the dressing. Stir everything gently but thoroughly so all the components are evenly coated in the dressing.
- Prepare the Croissants: Slice each croissant horizontally without cutting all the way through, creating a pocket that will hold the chicken salad securely. This method keeps the sandwich neat and allows for easy eating.
- Assemble and Serve: Spoon a generous portion of the prepared chicken salad into each croissant pocket. Arrange the sandwiches on a platter or serve individually. Pair with a light side salad or fresh fruit for a complete meal.
Notes
- Storage Tips: Store the chicken salad and croissants separately for best freshness. Keep the chicken salad in an airtight container in the refrigerator for up to 3 days. Croissants are best fresh but can be stored in a paper bag or plastic container for a few days; toast them before use if not fresh.
- Expert Tips: Utilize leftover roast chicken or turkey for this recipe, making it an excellent option for post-holiday meals. Rotisserie chicken works great as a convenient alternative. Freeze any extra chicken salad or croissants to extend their shelf life.
- Assemble sandwiches just before serving to prevent soggy croissants. For added texture and freshness, line the croissants with butter lettuce before filling.
- If you prefer a lighter version, substitute all mayonnaise with Greek yogurt or use Miracle Whip instead of mayo for a tangier taste.
