Chicken salad croissants

Here’s a classic, creamy, and crowd-pleasing recipe for Chicken Salad Croissants—perfect for lunch, brunch, or picnics.

Chicken Salad Croissants

Ingredients (serves 4–6)

Chicken salad

• 2½–3 cups cooked chicken, shredded or diced
  (rotisserie chicken works great)
• ½ cup mayonnaise
• 1 tbsp Dijon mustard (optional)
• 1 tsp lemon juice
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ½ cup celery, finely chopped
• ¼ cup red onion, finely diced
• Optional add-ins (choose a few):
  • ¼ cup halved grapes or dried cranberries
  • ¼ cup chopped apples
  • 2 tbsp chopped fresh parsley or dill
  • ¼ cup chopped nuts (almonds or pecans)

For serving

• 4–6 croissants, sliced horizontally
• Optional: lettuce leaves or tomato slices

Instructions

1. Make the chicken salad

1. In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
2. Add the chicken, celery, onion, and any optional add-ins.
3. Gently mix until everything is evenly coated.
4. Taste and adjust seasoning as needed.

2. Chill (optional but recommended)

• Cover and refrigerate for 20–30 minutes to let flavors blend.

3. Assemble the croissants

1. Slice croissants in half.
2. Optional: lightly toast for extra texture.
3. Add lettuce or tomato if using.
4. Spoon a generous amount of chicken salad onto the bottom half.
5. Close with the top half of the croissant.

4. Serve

• Serve immediately or wrap tightly for later.
• Great with fruit, chips, or a light salad.

Tips for Best Results

• Moist chicken: Use dark meat or rotisserie chicken for juiciness.
• Not too wet: Add mayo gradually to control texture.
• Make-ahead: Chicken salad keeps well in the fridge for 2–3 days.
• Lighter option: Replace half the mayo with Greek yogurt.