Chicken Salad Croissant Sandwiches

This classic chicken salad gets a delicious upgrade when served in flaky, buttery croissants. Makes 4-6 servings.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Keyword: chicken salad croissant sandwich, Spring

Servings: servings

Calories: 765kcal

Author: Katie

3 chicken breasts split, bone-in, skin-on (about 2 ½ pounds or 5 cups chopped or shredded cooked chicken)
Olive oil
Salt
Coursely-ground black pepper
1 ¼ cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar or red wine vinegar
2 ½ tablespoons sugar
1 ½ cups red seedless grapes sliced in half
1 cup chopped celery
⅝ cup sliced scallions divided ½ cup + 2 tablespoons
½ cup sliced almonds
⅓ cup dried cranberries
4-6 croissants sliced in half
Optional: green leaf lettuce and tomato slices for serving

Preheat oven. Preheat the oven to 350 degrees Fahrenheit.
Cook chicken. Rub olive oil on the chicken breasts and sprinkle with salt and pepper. Place chicken on a sheet pan and roast for 45-55 minutes (depending on the size of the chicken breasts) until the chicken reaches 165 degrees Fahrenheit when checked with a meat thermometer. Remove from oven and let cool.
Make the dressing. While the chicken cools, whisk together mayonnaise, Dijon mustard, vinegar, 1 tablespoon olive oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Taste for seasoning, adding more salt or sugar if desired. Cover with plastic wrap and chill in the refrigerator.
Chop chicken. Remove the skin and bones from the chicken and shred or chop the chicken into bite-size pieces.
Combine. In a large bowl, combine chicken, grapes, celery, ½ cups scallions, almonds, and cranberries. Fold in refrigerated dressing and garnish with additional scallions.
Serve. Serve chicken salad immediately in croissants with lettuce or lettuce and tomato if desired.