This chicken salad croissant is an elevated version of a classic sandwich. Light and creamy, tangy, and crunchy, it’s an out-of-this-world chicken salad sandwiched between two halves of a soft buttery croissant!
What makes a great sandwich, the bread or the filling? I’d say it’s the right balance of both. This perfect grilled cheese sandwich and egg salad sandwich are two of my other favorites that combine everything a really great sandwich needs!
Gather around friends, I’m about to share with you the reasons this croissant chicken salad sandwich is the BEST chicken salad you’ll ever have and why it’s about to ruin all other chicken salads for you from this day forward. True story.
Tender shredded chicken, creamy cashews, juicy grapes, and fresh crispy celery for starters. Each bringing its own flavor and contributing to a mouthful of amazing textures that complement each other in a perfectly balanced way. Then, all of this is coated in a light and creamy, tangy, zesty, and slightly sweet dressing that is something you could definitely eat by the spoonful!
This beautiful chicken salad is sandwiched between two halves of a flaky buttery croissant that basically melts in your mouth. It is just so good.
This simple chicken salad croissant recipe comes together in minutes, so it’s a great party platter sandwich. Serve a crowd at outdoor summer parties, baby showers, and wedding showers, or make yourself a quick healthy lunch for one. It’s easy enough to whip up this elevated sandwich any time!
Tips for the best chicken salad and croissant
- Leftover chicken. Making a chicken salad is a great way to use up a leftover rotisserie chicken or really any type of chicken you have. Either shred it or dice it!
- Slightly toast the bread. A soft buttery flakey croissant is amazing when it’s lightly toasted. Biting into that crispy buttery exterior is well worth a couple of extra minutes to toast it.
- Provide napkins. This sandwich can get a little messy if it’s over-filled or just because of the nature of the flaky croissant. If you’re hosting, make sure to have extra napkins handy!
- Filling to bread ratio. Speaking of overfilling, you don’t want to add too much of the chicken salad. It’s a hearty filling with lots of texture. The weight of the delicate croissant won’t be able to hold more than 1/3 -1/2 cup.
- Serrated knife. To cut the croissant in half crosswise, you’ll want to use a serrated knife. It will slice it clean without deforming the bread.
- Lettuce (romaine, Boston, iceberg)
- Sliced tomatoes
- Sliced cucumber
- Shredded carrots
- Sliced avocado
- Sliced bacon
Substitutions & variations
- Low carb. Skip the croissant and make a chicken salad wrap with a crisp lettuce leaf.
- No cashews. If they’re not your thing or you don’t have any on hand, use pecans or almonds instead.
- Bacon crumbles. For a salty smoky addition (think chicken club sandwich), you could add some bacon crumbles into the chicken salad itself.
- No grapes. Swap raisins or apples (or both) for the grapes. Apples are crispy and tart and raisins will still give you that bit of sweetness.
- Onion type. If you’d prefer chopped green onion instead of red, this would be an easy swap.
- Sliced bread. You could always go the classic route and make yourself a sandwich on regular sliced bread. White, whole wheat bread, sprouted wheat, or any gluten-free bread will work.
Make ahead & storage suggestions
Make ahead: The mixture is best served the first day, however, you can make it up to 3 days ahead of time. You’ll want to wait to add the grapes, celery, and nuts until you’re ready to serve, otherwise, they’ll lose their crunch.
Storage: Any leftover chicken salad can be stored in the fridge in an airtight container for up to 3 days.
More delicious recipes:
- Buffalo chicken wrap
- Chicken pesto pasta salad
- Chicken caesar wrap
- Egg salad recipe
- Chicken club lettuce wraps
Chicken Salad Croissant
- 1/4 cup mayonnaise
- 3 Tablespoons plain Greek yogurt
- 1 Tablespoon lemon juice
- 2 Tablespoons green onions , chopped thin
- 1 Tablespoon light brown sugar
- 2 teaspoons fresh dill , minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 3 cups chopped cooked chicken , I use rotisserie
- 1 cup celery , chopped
- 1 cup red grapes , quartered (firm grapes work best)
- 1/4 cup cashews , quartered or slivered almonds
- 8 croissant rolls , sliced in half
Optional for sandwich: Lettuce leaves, tomatoes
- In a large bowl, combine the mayonnaise, yogurt and lemon juice. Stir in green onions, brown sugar, fresh dill, salt, garlic powder, and black pepper until combined.
- Next, stir in the chicken, celery, grapes and cashews until it is evenly coated. Store in the refrigerator for at least 15 minutes or until ready to serve. Add more dill, salt and pepper to taste.
- Serve the mixture in between the croissant roll. Add lettuce or tomatoes if desired.