Creamy Chicken Salad Croissant Sandwiches
Creamy Chicken Salad Croissant Sandwiches
Ingredients
For the Chicken Salad
- 3 cups cooked chicken, shredded or finely diced
- 1 cup celery, finely chopped
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon poppy seeds
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 mini croissants
- 8 lettuce leaves, such as butter lettuce or green leaf
Instructions
- 1
In a large mixing bowl, combine the shredded or diced cooked chicken, chopped celery, chopped pecans, and dried cranberries.
⏱️ 5 min
- 2
Add the mayonnaise, yellow mustard, honey, freshly squeezed lemon juice, and poppy seeds to the bowl.
⏱️ 3 min
- 3
Season with salt and freshly ground black pepper. Start with the recommended amounts and adjust to your taste.
⏱️ 2 min
- 4
Using a sturdy spoon or spatula, thoroughly mix all the ingredients until the chicken and other components are evenly coated with the creamy dressing.
⏱️ 5 min
- 5
Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. This also helps the salad to firm up slightly, making it easier to serve.
⏱️ 30 min
- 6
To assemble the sandwiches, carefully slice each mini croissant horizontally without cutting all the way through. Place a lettuce leaf inside each croissant.
⏱️ 3 min
- 7
Spoon a generous amount of the chilled chicken salad onto the lettuce in each croissant. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Salad Croissant Sandwiches
For the Chicken Salad
- 3 cups cooked chicken, shredded or finely diced
- 1 cup celery, finely chopped
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon poppy seeds
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 mini croissants
- 8 lettuce leaves, such as butter lettuce or green leaf
Instructions
- 1
In a large mixing bowl, combine the shredded or diced cooked chicken, chopped celery, chopped pecans, and dried cranberries.
⏱️ 5 min - 2
Add the mayonnaise, yellow mustard, honey, freshly squeezed lemon juice, and poppy seeds to the bowl.
⏱️ 3 min - 3
Season with salt and freshly ground black pepper. Start with the recommended amounts and adjust to your taste.
⏱️ 2 min - 4
Using a sturdy spoon or spatula, thoroughly mix all the ingredients until the chicken and other components are evenly coated with the creamy dressing.
⏱️ 5 min - 5
Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. This also helps the salad to firm up slightly, making it easier to serve.
⏱️ 30 min - 6
To assemble the sandwiches, carefully slice each mini croissant horizontally without cutting all the way through. Place a lettuce leaf inside each croissant.
⏱️ 3 min - 7
Spoon a generous amount of the chilled chicken salad onto the lettuce in each croissant. Serve immediately.
⏱️ 2 min