Here’s a classic, bakery-style Chicken Salad Croissants recipe—creamy, fresh, and perfect for lunch or brunch 🥐🥗
🥐 Chicken Salad Croissants
⏱ Time
- Prep: 15 minutes
- Chill (optional but recommended): 20–30 minutes
- Serves: 4–6
Ingredients
Chicken Salad
- 2½–3 cups cooked chicken, diced or shredded
(rotisserie works great) - ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 celery stalk, finely chopped
- ¼ cup red grapes, halved (optional but classic)
- 2 tbsp chopped toasted pecans or almonds (optional)
- 1 tbsp fresh dill or parsley
- Salt & black pepper to taste
For Serving
- 4–6 croissants, sliced
- Butter lettuce or romaine
- Optional: sliced tomato or cucumber
Instructions
1️⃣ Make the Chicken Salad
- In a bowl, mix mayo, Dijon, lemon juice, salt, and pepper
- Fold in chicken, celery, grapes, nuts, and herbs
- Taste and adjust seasoning
- Chill 20–30 minutes for best flavor
2️⃣ Assemble
- Slice croissants horizontally (don’t cut all the way through)
- Lightly toast if desired
- Add lettuce to bottom half
- Spoon generous chicken salad on top
- Close and serve
⭐ Flavor Variations
- Southern style: add sweet relish + pinch of sugar
- Avocado chicken salad: mash ½ avocado into dressing
- Curry chicken salad: add ½–1 tsp curry powder
- Cranberry walnut: swap grapes for dried cranberries
Pro Tips
- Use dark meat for extra juiciness
- Don’t overdress—croissants should stay flaky
- Add lettuce as a barrier to prevent sogginess
If you’d like:
🥐 Party platter version
🥗 Healthier Greek-yogurt swap
🌶 Spicy kick
📦 Make-ahead storage tips
Just tell me 😊
