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Chicken Salad Croissant Sandwiches

Chicken Salad Croissant Sandwiches are a creamy, tender chicken filling piled onto buttery croissants for an elegant lunch in about 20 minutes. The mix uses Greek yogurt and Dijon for a tangy flavor, with celery, cranberries, and pecans for crunch in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken salad
  • 3 cup cooked shredded chicken
  • 0.5 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 1 celery finely diced
  • 0.25 cup dried cranberries
  • 0.25 cup chopped pecans
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Sandwiches
  • 6 croissants
  • 1 lettuce leaves for serving

Method
 

Make the creamy chicken salad
  1. In a large bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth.
  2. Fold in the shredded chicken, finely diced celery, dried cranberries, and chopped pecans until evenly coated.
  3. Taste the chicken salad and adjust seasoning as needed.
Assemble croissant sandwiches
  1. Slice the croissants in half horizontally.
  2. Layer a lettuce leaf on the bottom half of each croissant, then top with a generous scoop of chicken salad.
  3. Close the sandwiches and serve immediately, or chill the chicken salad for up to 3 days and assemble when ready.

Notes

Pro tip: If your cooked chicken is wet, pat it dry so the salad stays creamy (not runny). Refrigerate assembled sandwiches up to 1 day, and refrigerate the chicken salad mixture up to 3 days; freeze the chicken salad for up to 2 months for best texture. For a lighter option, replace half or all of the mayonnaise with additional Greek yogurt to keep it tangy and creamy.