Homemade chicken salad sandwiched between a flaky, buttery croissant. This light and refreshing meal is sure to always please your family. It is also a very kid friendly recipe. You shouldn't get too many complaints with this one!
This recipe is a very light and summery dish and is perfect to enjoy during the hot days of summer. I prefer to make this dish during the spring and summer months. You really can't go wrong year round though. I think this recipe is definitely good for lunch or a weeknight dinner.
This was inspired by my Herby Tuna and Spinach Melt on this site, and pairs well with this Tangy and Sweet Amish Style Potato Salad.
This recipe only requires a few ingredients that you can find at your grocery store or your local bakery.
- flaky croissants
- red onion or white onion
- rotisserie chicken, chicken breasts, or canned chicken
- salt and black pepper
- garlic powder
- parsley flakes
See recipe card for quantities.
Recipes like this are the best, just a few simple ingredients and just a few simple steps to make it.
Dice the crunchy celery and onion.
In a bowl, mix shredded chicken, celery, onion, mayonnaise, salt, pepper, garlic powder and parsley flakes. Mix until well combined.
Slice a croissant in half.
Spoon about ¼ the chicken salad onto the bottom croissant. Top with the other half and enjoy immediately or save for later.
Hint: make sure the croissant rolls you get are good, fresh croissant rolls. A good croissant is what makes perfect chicken salad sandwiches. Also, if you add a little lemon juice or some green onions to the chicken salad, it adds a world of flavors you didn't know you needed!
- Croissants - instead of croissants, you can use gluten free bread if you need a gluten free version.
- Chicken - if you prefer, you can also switch out the chicken salad for tuna salad or egg salad.
- Mayonnaise - for a tangier, creamier flavor, you could use sour cream or plain greek yogurt.
- Snack size - you can make this recipe snack size by using mini croissants. The kids will love this version of these tasty chicken salad croissant sandwiches.
- Sweet - add some sweet grapes, red grapes, or dried cranberries to give your chicken salad a little sweet twist.
- Herby - add some fresh herbs like fresh dill to the chicken mixture.
See this Herby Tuna and Spinach Melt on my website!
To make this recipe, all you will need is a knife and cutting board as well as a medium bowl to mix your chicken salad sandwich recipe.
The chicken salad can be saved in the refrigerator for up to 5 days in an air tight container. The croissants can stay in an air tight container on the counter. Depending on when they were baked, they should last about 4-6 days.
The cooked chicken can be put in the freezer before being mixed into chicken salad and stored for up to 2 months. I do not suggest freezing the chicken salad. The croissants can also be stored in the freezer for up to 4 months.
Make this recipe in bulk and serve them at wedding showers or baby showers. They are perfect for showers and also very cost effective as opposed to getting your shower catered. They are also so simple to make and it won't take you too long to throw them all together. The prep time is very short. Totally worth it in my opinion. Such an easy way to serve and please a crowd.
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Chicken Salad Croissants
- Mixing Bowl
- 1 10 oz. can of shredded chicken
- 2 celery stalks diced
- ½ onion diced
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 croissants
- Dice the celery and onion.
- In a bowl, mix shredded chicken, celery, onion, mayonnaise, salt, pepper, garlic powder and parsley flakes. Mix until well combined.
- Slice a croissant in half. Spoon about ¼ the chicken salad onto the bottom croissant. Top with the other half and enjoy immediately or save for later.
Absolutely! Any classic chicken salad recipe can be made in advance. If easy recipes is what you are looking for, then look no further.
Honestly for myself it takes about 10 minutes. That is one of the great things about this recipe. Quite honestly most of that time too is just dicing the celery and onions so if you have those pre diced or you bought them pre diced it will barely take you any time at all.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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