Description
Delicious Chicken Salad Croissant Sandwiches made with shredded chicken, fresh veggies, and creamy dressing, perfect for any occasion.
Ingredients
Scale
- 1 ½ pounds (680 g) shredded chicken, cooked and shredded (rotisserie chicken recommended)
- 1 ½ cups (180 g) chopped celery, fresh and crisp
- 1 ½ cups (225 g) red grapes, halved
- 2 green onions, thinly sliced
- 8 croissants, flaky and buttery with golden-brown exterior
- 1 cup (240 ml) mayonnaise, good quality recommended
- ¼ cup (60 ml) sour cream or ranch dressing
- 2 tablespoons (8 g) fresh dill, chopped
- 1 teaspoon (5 g) salt
- 1 teaspoon (2 g) black pepper
- Juice of 1 small lemon (approx. 1 tablespoon or 15 ml), freshly squeezed
Instructions
- Step 1: Combine the shredded chicken, chopped celery, halved red grapes, and thinly sliced green onions in a large bowl. Toss these ingredients together until uniformly mixed. Set the bowl aside while you prepare the dressing.
- Step 2: In a separate small bowl, whisk together the mayonnaise, sour cream (or ranch dressing), chopped fresh dill, salt, black pepper, and freshly squeezed lemon juice until the mixture is well combined and creamy.
- Step 3: Pour the prepared dressing over the chicken mixture in the large bowl. Gently stir with a spoon or spatula until all the chicken mixture is evenly coated with the dressing.
- Step 4: Cover the bowl tightly with plastic wrap or a lid. Refrigerate the mixture for at least 4 hours, preferably overnight. This chilling period allows the flavors to meld and develop fully.
- Step 5: Carefully slice each croissant in half horizontally using a serrated knife. Take care to avoid tearing the croissants; if the croissants are too soft and difficult to slice, freeze them for 10 to 15 minutes before cutting to make slicing easier.
- Step 6: Spread about ½ cup (120 ml) of the chilled chicken salad evenly over the bottom half of each croissant. Then place the croissant’s top half back on.
- Step 7: Serve immediately, or cover and refrigerate if preparing ahead of time.
Notes
- Store assembled chicken salad croissants in an airtight container at room temperature for up to 2 days to maintain freshness and texture.
- Store croissants and chicken salad separately in airtight containers in the refrigerator for up to 4 days. Assemble croissants just before serving for best texture.
- Wrap assembled croissants tightly in plastic wrap, place them in a freezer bag, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- If the chicken salad appears too dry, add an additional 1 to 2 tablespoons (15 to 30 ml) of mayonnaise, mixing it in about 10 minutes before serving to achieve the desired creaminess.
- For the most even and intense flavor, ensure the chicken salad chills in the refrigerator for at least 4 hours, or preferably overnight.
- To prevent croissants from tearing when slicing, chilling them briefly in the freezer for 10–15 minutes before slicing is effective.
- Adding ½ cup (60 g) chopped walnuts or pecans can increase texture and crunch if desired.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg