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!
Prep Time: 15minutes
Total Time: 30minutes
3Tablespoonsplain Greek yogurt
2Tablespoonsgreen onions, chopped thin
1Tablespoonlight brown sugar
2teaspoonsfresh dill, minced
1/8teaspoonground black pepper
3cupschopped cooked chicken, I use rotisserie
1cupred grapes, quartered (firm grapes work best)
1/4cupcashews, quartered or slivered almonds
8croissant 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.
Storage: Store in a covered container in the refrigerator for up to 3 days.Make ahead: This mixture is best served the first day. You may also make the night before; however, wait to mix the grapes, celery & nuts in until ready to serve so they stay crunchy.Substitutions: You may substitute the croissant for sliced bread, red onion for green onion, apples or raisins for the grapes and pecans or almonds for the cashews.Nutrition: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on ingredients used.