Why Make This Recipe

There’s a little café in Lewes, DE, called Cafe Nectar where I first fell in love with chicken salad sandwiches. They serve a version that’s simply irresistible—packed with flavor yet somehow doesn’t have celery, which I wholeheartedly appreciate! To recreate that magic at home, I thought, why not swap regular bread for buttery, flaky croissants? The result? A delightful twist on an old classic.

• The perfect balance of crunch and creaminess—this combo is a must-try!
• Great for special occasions, brunch, or a quick weekday lunch.
• A fantastic way to use leftover chicken.
• Easy to prepare ahead of time for a fuss-free meal.

🥗 Ingredients

• Croissants: Buttery and flaky, they’re the ideal vessel for your filling. Mini croissants make for adorable bite-sized treats!
• Cooked Chicken: Shred leftover chicken or grab a rotisserie chicken for ease. Turkey works just as well!
• Red Grapes: Halved for sweetness, or swap with green grapes or even dried cranberries for a different flavor.
• Granny Smith Apple: Adds a crisp tartness; however, any sweet-tart variety will do!
• Red Onion: Finely chopped for a bit of bite. Green onions or mild Vidalia onion can be used too.
• Pecans: They provide an irresistible crunch, but feel free to switch with your preferred nuts or seeds.
• Mayonnaise and Greek Yogurt: This creamy blend keeps the salad indulgently rich yet light. Adjust according to your preference.
• Dijon and Stone Ground Mustard: For that tangy flavor kick you’ll love. Adjust these to your liking.
• Fresh Dill: A touch of freshness! Substitute with herbs like parsley or basil if desired.

🥣 Step-by-Step Instructions

1. Toast the Pecans

Preheat your oven to 400°F (205°C). Spread ½ cup of pecans on a small baking sheet and toast them for 8 to 10 minutes or until they are lightly golden. Remove from the oven and allow them to cool before chopping.

2. Prepare the Fruits and Veggies

While the pecans are toasting, halve 1 cup of red grapes and chop ¾ of a Granny Smith apple (or a whole if it’s small). Finely chop ½ a red onion until you have about ⅓ cup.

3. Make the Dressing

In a large mixing bowl, combine ⅓ cup of mayonnaise, 3 tablespoons of Greek yogurt, 2 tablespoons of Dijon mustard, 1 tablespoon of stone-ground mustard, 2 tablespoons of lemon juice, 1 tablespoon of chopped fresh dill, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Whisk until smooth.

4. Combine the Chicken Salad

To the dressing, add 3 cups of cooked chicken (shredded or chopped), the halved grapes, chopped apple, chopped red onion, and toasted pecans. Gently fold everything together until it’s well-coated in the dressing.

5. Assemble the Sandwiches

Slice each croissant in half horizontally, being careful not to cut all the way through. This will create a pocket for the chicken mixture. Generously spoon the chicken salad into each croissant.

6. Serve and Enjoy!

Arrange them on a serving platter, or serve individually alongside a light salad or a fresh fruit platter for a lovely meal.

Storage Tips

To maintain freshness, store the chicken salad and croissants separately. The salad can be made in advance and kept in an airtight container in the fridge for up to three days. For croissants, use a paper bag or plastic container. While they’re best enjoyed fresh, toasting them before filling can revitalize them if they aren’t crispy anymore.

🧐 Recipe FAQs for Croissant Chicken Salad Sandwiches