Chicken Salad Croissant Sandwich!

This chicken salad also goes great with crackers or on top of a bed of lettuce.

Serves 4




Preheat the oven to 350F.

Lay the chicken breasts on a baking sheet lined with foil or parchment paper. Season with olive oil, salt and pepper. Bake the chicken in the oven for about 20-25 minutes or until the chicken is cooked to 165F Internally. Let the chicken rest for 10 minutes then cut up into small cubes. 

(NOTE: While the chicken cooks prep the rest of the ingredients).

Now in a large bowl combine the chopped chicken, celery, shallot, dried cranberries, pecans, parsley, green onion, mayonnaise, dijon mustard, and lemon juice. Give everything a mix until combined then season to taste with salt and pepper.

Let the chicken salad chill in the fridge for 1 hour then slice the croissants in half and load top as much chicken salad as you want on your sandwiches.


P.S. this chicken salad is perfect by itself and also goes great with crackers, in a wrap, or on top of a bed of lettuce!!

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