Here’s a classic, crowd-pleasing Chicken Salad Croissants recipe—easy and perfect for lunches, showers, or light dinners 🥐
Ingredients
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3 cups cooked chicken, finely chopped or shredded
(rotisserie works great) -
¾ cup mayonnaise (add more if needed)
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1 tsp Dijon mustard (optional, but adds depth)
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1–2 celery stalks, finely diced
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¼ cup red grapes, halved (or apple for crunch)
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2 tbsp red onion or green onion, finely minced
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¼ cup sliced almonds or pecans (optional)
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Salt & black pepper, to taste
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Optional extras: pinch of paprika, fresh dill, or parsley
For serving
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Buttery croissants, sliced
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Lettuce leaves (butter lettuce or romaine)
Instructions
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Mix the salad
In a large bowl, combine chicken, mayo, Dijon, celery, grapes, onion, and nuts (if using). -
Season
Add salt, pepper, and any herbs. Taste and adjust—this is key. -
Chill (recommended)
Refrigerate for at least 30 minutes for best flavor. -
Assemble
Slice croissants, add lettuce, then generously spoon in chicken salad.
Tips for Extra Goodness
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For a Southern-style version: add a splash of pickle juice or chopped sweet pickles.
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For lighter chicken salad: replace half the mayo with Greek yogurt.
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For bakery-style croissants: lightly toast the inside only.
If you want, I can tailor this to Southern, fancy luncheon, healthy, or meal-prep style—just say the word!
