Chicken Salad Croissant Sandwiches

ChickenDinnerEasyEatsNo-BakeSandwichessavorySummer
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Chicken Salad Croissant Sandwiches are filled with flavorful chicken salad stuffed between buttery, soft croissant rolls. These are delicious sandwiches we love to eat year round!

Chicken Salad CroissantsI believe everyone has their own special way to make chicken salad. The varieties are endless and definitely delicious. I like my chicken salad pretty simple, and without any nuts, like a lot of chicken salad recipes have. Today, I’m sharing my favorite way to make it. My chicken salad is cool, refreshing and so flavorful. It’s the perfect recipe for summer time!
One of my favorite ways to enjoy chicken salad is between a soft buttery croissant. These Chicken Salad Croissant Sandwiches are amazing. They make for a great summer lunch or dinner, but I make them year round because we love them so much!
My main advice is to prepare the chicken salad at least 4 to 6 hours in advance. Overnight is even better! That way the flavors have a chance to really develop. It’ll be worth the wait. I promise 😉

Chicken Salad Croissants

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Chicken Salad Croissants

 

 

5.0 from 2 reviews
Chicken Salad Croissant Sandwiches
 
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Flavorful chicken salad stuffed between buttery, soft Croissant rolls. It makes for one delicious sandwich!
Author:
Serves: 8
Ingredients
  • 4 cups cooked, shredded chicken
  • 1½ cups chopped celery
  • 1½ cups red grapes, halved
  • 2 green onions, thinly sliced
  • 1 cup mayonnaise
  • ¼ cup sour cream or ranch dressing
  • 2 Tablespoons fresh dill, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • juice of 1 small lemon
  • 8 Croissant rolls
Instructions
  1. Add the cooked shredded chicken, celery, grapes and green onion to a large bowl. Toss to combine. Set bowl aside.
  2. In a small bowl, add the mayonnaise, sour cream, chopped dill, pepper, salt and lemon juice. Whisk together until combined. Pour the dressing over the chicken mixture. Stir until combined.
  3. Cover and refrigerate at least 4 to 6 hours or overnight.
  4. Slice each croissant roll in half. Spread ½ cup of chicken salad over bottom half. Top with the other half. Serve and enjoy!

 

   


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36 thoughts on “Chicken Salad Croissant Sandwiches

  1. New to your blog and I love it so far! It actually makes me excited to try new things 🙂 Do you have a recommendation for the brand of mayonnaise? That’s always my issue with chicken salad. Thanks!

    1. I make this quite often and always use Hellmans Mayo. I also add 1/2 cup of Craisons to this recipe…….oh…..so good!!!!

      1. P.J. I’m with you in using only Hellman’s Mayo. I use Hellman’s light and DH uses the original. The craisons will add not only color and texture but great flavor. I don’t use fresh herbs. I do love grapes in my chicken salad too. My grocery store sells Fruit & Nut chicken salad that is so delish! That’s where I got the idea of adding pecans. I bet sliced almonds would go well into chicken salad also. I forget about using croissants and they are such a nice change from sliced bread.

  2. I’ve recently discovered the joys of dried cranberries in chicken salad! OMG!! Adding some finely diced pecans is like icing on the cake!!

    1. Kathy, I like your idea..do you add the dried cranberries along with the grapes or both? I don’t normally buy fresh green onions but know that it makes all the difference in the world with flavoring food. Used to have a dear neighbor who used to put fresh green onions, celery and chopped apple cubes in her tuna fish and it was so delicious. Amazing what that green onion and chopped apple(no need to peel the onion either)does to tuna fish! This neighbor never had any children but when school was out on a holiday, she would invite my two children to have lunch with her..no Mommy invited. She would ask the kids what they wanted to eat..our son would always ask for Dora’s tuna fish and my daughter would only eat Pb&J..she laughed at my daughter’s choice but made it. She always served fruit with a meal, it might be fresh or canned. She was a strickler for a balanced and nutrious meal.

    1. I plan on making these for a baby shower. How did you keep the croissants from getting soggy before serving. I was planning to make the chicken salad the night before but how far in advance can i put it in the croissants?

    1. I like to boil my chicken in water for 25 minutes, and then I shred it. And yes, I only have used chicken breasts for this recipe. Salt and pepper are the only seasonings I use before mixing it with the other ingredients

  3. Mmmmm! Looks delicious. I’ve come to realize, every party I throw includes at least 2-3 recipes from your blog! 😉 And they never disappoint! I must be the only oerson who’s never made chicken salad. I’ll be making this for my son’s birthday next weekend. Is there a big taste diff between the sour cream & ranch? Which do you usually use?

    1. Amy, you are too sweet! I’m so glad you use my recipes and they’re a hit! That chicken salad is amazing! I usually use the sour cream, but it’s really great with the ranch, too. Both are delish and not a huge difference in flavor.

  4. Is there something else I can substitute with the dill?? This pregnancy is not liking anything with dill in it….

  5. I don’t mean to spam, but I have to tell you about 3 new ebooklets I am offering on my website at a fantastic discount for the holidays. They are packed with information and offer help in your kitchen. I hope you’ll check it out and get some great ideas. While you’re there you will find some super easy candy recipes that are great for giving or pleasing your family. HAPPY HOLIDAYS!

  6. Hello, looks great! I can’t seem to find a recipe for croissants of that size. All the recipes seem to be of the simple crescent roll shape. Did you make the croissants yourself?

  7. Wow! this was delish!!!! I didn’t put a whole cup of mayo though! that seems excessive!!! I used about 2 tablespoons. I think the lemon juice helped to spread the mix. I pulled apart and shredded a rotisserie chicken. Just had the salad for lunch! it was so yummy!!! thank you for the recipe!

  8. I made this tonight for dinner substituting parsley for the dill, hubby and I both loved it! I will make it again for sure.
    Thank you!

  9. Thank you, thank you, thank you!!! Not just for the recipe (which I will try soon) but for placing the recipe at the top of the post. I get so tired of scrolling down tons of pictures (each one with very little change) and all the minute details as well as minutia when all I really want is…THE RECIPE! How refreshing! It’s not that I am super busy nor impatient, but as the famous Detective Friday used to say, “Just the facts, ma’m, just the facts! I’m dating myself and I’m sure you are saying, “What is she talking about?” The old…very old police show, Dragnet.

  10. Every time I’m in a cooking slump, I come to Life in the Lofthouse and get inspired. Last night I made your Crock Pot Beef and Broccoli, and today I made this chicken salad. I have never once been disappointed by your recipes, and today was no different. I’m not a big fan of dill, but I wanted to try it in this recipe and it was perfect. Unfortunately, I decided to get creative add some walnuts at the end and they really detracted from the yummy-ness of the other ingredients. It’s rare that I say this, but this recipe is absolutely perfect as-is and should not be tampered with. My lunches this week are going to be divine! 🙂

  11. I have a very similar recipe I use but add diced apples and diced red onion along with grapes, celery and pecans., really enhances the flavor.

  12. I have made this recipe for a couple of bridal showers. It is very easy to put together and absolutely delicious.

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