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 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.

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Yield: Serves 2

Chicken Salad Croissant

Prep Time: 5 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 15 minutes

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.

Print

Ingredients

• 8 ounces boneless chicken
• 1 small celery stalk
• 1/4 cup red seedless grapes (about 12 grapes)
• 1/8 cup sliced almonds (or slivered)
• 1/4 cup mayonnaise
• 1/8 teaspoon table salt
• 1/8 teaspoon black pepper
• 2 large croissants

Instructions

1. If the chicken is thick, butterfly it in half.
2. 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.
3. Allow the chicken to cool about 5 minutes on a cutting board.
4. Dice the chicken into bite sized pieces.
5. Dice the celery into small pieces and cut the grapes in half.
6. In a medium bowl mix the chicken, celery, red grapes, almonds, mayonnaise, salt, and black pepper until combined.
7. For the best flavor, chill for 1 hour in the refrigerator then serve on large buttery croissants.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Nordic Ware Superior Steel 12 Inch High-Sided Skillet
• 
  Progressive Prep Solutions Cutting Board with Juice Grooves
• 
  ChefLand Set of 6 Standard Weight Mixing Bowls, Stainless Steel

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 727Total Fat: 46gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 157mgSodium: 719mgCarbohydrates: 36gFiber: 3gSugar: 11gProtein: 40g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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