Chicken Salad Croissant

This Chicken Salad Croissant recipe is made with boneless chicken, grapes, almonds, and celery coated in a mayo dressing then piled into large buttery croissant rolls.

These chicken salad sandwiches are light and delicious and make a great lunch, dinner, or date night meal for two.

You can use this chicken salad recipe on croissants, your favorite sliced bread, or in wraps.  To make it low-carb, serve it on top of lettuce leaves or low-carb tortilla wraps. Rotisserie chicken can also be used in this recipe.

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How to make Chicken Salad Croissant Sandwiches

If the chicken is thick, butterfly it in half.

Preheat a frying pan over medium-high heat. Spray the pan with non-stick spray and cook the chicken for 8 – 10 minutes (or until it reaches an internal temperature of 165 degrees) flipping over halfway through.

Allow the chicken to cool for about 5 minutes on a cutting board.

Dice the chicken into bite-sized pieces.

Dice the celery into small pieces and cut the grapes in half.

In a medium bowl mix the chicken, celery, red grapes, almonds, mayonnaise, salt, and black pepper until combined.

For the best flavor, chill for 1 hour in the refrigerator then serve on large buttery croissants.

You may also enjoy

• Bacon Egg and Cheese Croissant
• Egg Salad Croissant
• Swiss Cheese Dill Pickle Chicken Salad Sandwiches
• BLT Chicken Salad Sandwich

Chicken Salad Croissant

Zona House

This Chicken Salad Croissant recipe is made with boneless chicken, grapes, almonds, and celery coated in a mayo dressing then piled into large buttery croissant rolls.

4.80 from 5 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Chicken-Poultry

Cuisine American

Servings 2

Calories 606 kcal

Equipment

• 12 Inch High-sided Skillet
• Cutting Board with Juice Grooves
• ChefLand Set of 6 Standard Weight Mixing Bowls, Stainless Steel

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 8 ounces boneless chicken
• ▢ 1 small celery stalk
• ▢ ¼ cup red seedless grapes (about 12 grapes)
• ▢ ⅛ cup sliced almonds (or slivered)
• ▢ ¼ cup mayonnaise
• ▢ ⅛ teaspoon table salt
• ▢ ⅛ teaspoon black pepper
• ▢ 2 large croissants

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Instructions

 

• If the chicken is thick, butterfly it in half.
• Preheat a frying pan over medium-high heat. Spray the pan with non-stick spray and cook the chicken 8 – 10 minutes (or until it reaches an internal temperature of 165 degrees) flipping over half way through.
• Allow the chicken to cool about 5 minutes on a cutting board.
• Dice the chicken into bite sized pieces.
• Dice the celery into small pieces and cut the grapes in half.
• In a medium bowl mix the chicken, celery, red grapes, almonds, mayonnaise, salt, and black pepper until combined.
• For the best flavor, chill for 1 hour in the refrigerator then serve on large buttery croissants.

Video

Nutrition

Serving: 1Calories: 606kcalCarbohydrates: 32gProtein: 31gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 123mgSodium: 690mgPotassium: 632mgFiber: 3gSugar: 10gVitamin A: 579IUVitamin C: 3mgCalcium: 58mgIron: 2mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!