This chicken salad was built for that exact moment.
It’s creamy, but not heavy. Sweet in a subtle way, with just enough tang to keep it bright. Red grapes add little juicy bursts, celery adds crisp snap, and toasted pecans bring that rich, nutty crunch that makes each bite feel finished. The dressing is the quiet star: mayonnaise for body, Dijon for zip, honey for softness, and a quick splash of apple cider vinegar to lift everything so it doesn’t taste flat.Pile it into croissants, add a handful of baby spinach or arugula if you like, and you’ve got a lunch that feels a little special without being precious. Great for a casual brunch spread. Perfect for a picnic. Easy enough for a weekday.
And if you’re the kind of person who likes a recipe that holds up in the fridge and tastes even better the next day, this one’s for you.
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Why you’ll love this recipe
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Balanced flavor: sweet grapes + tangy Dijon + a touch of honey, all in one bowl.
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Texture that stays interesting: creamy chicken, crisp celery, crunchy toasted pecans.
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Quick to make: especially if you start with rotisserie chicken.
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Make-ahead friendly: it chills beautifully and the flavors settle in.
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Croissant upgrade: buttery, flaky, and miles beyond plain sandwich bread.
Ingredients
Here I explain the best ingredients for this chicken salad on croissants recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Rotisserie chicken
Rotisserie chicken keeps this recipe fast, and it brings built-in flavor. A mix of breast and thigh meat gives you the best texture: some lean pieces, some richer pieces.
Swap: leftover roasted chicken, poached chicken, or grilled chicken works just fine. If your chicken is heavily seasoned, keep the dressing seasoning a little lighter at first and adjust later.
Red grapes
Red grapes add sweetness and moisture without making the salad taste sugary. Halve them so you get that pop in every bite without the grape rolling out of the sandwich.
Swap: green grapes work too. Want a different fruit? Diced apple is crisp and fresh, but it browns, so it’s best for same-day serving. Dried cranberries work if you want a chewier sweetness, but use less since they’re more concentrated.
Pecans
Toasted pecans make a big difference. Toasting brings out the oils, deepens the flavor, and keeps them crunchy in the salad.
Swap: walnuts are the closest match. Sliced almonds also work, especially if you want a lighter crunch. Need a nut-free option? Use extra celery plus chopped cucumber (seeded and patted dry), or add roasted pepitas for crunch.
Celery
Celery adds freshness and bite. Dice it small so it spreads evenly through the salad.
Swap: finely diced cucumber (seeded), or even chopped fennel if you like that mild licorice note. If you use cucumber, keep it dry so the salad doesn’t loosen.
Mayonnaise
Mayo gives the salad its creamy structure and keeps it scoopable on a croissant.
Swap: Greek yogurt works, but the flavor shifts tangier. A 50/50 blend of mayo and full-fat Greek yogurt is a great middle ground: still creamy, slightly brighter, and a touch thicker.
Dijon mustard
Dijon adds sharpness and a little complexity without overpowering the chicken. It’s the thing that keeps the dressing from tasting one-note.
Swap: smooth yellow mustard works in a pinch, but the flavor will be more classic “sandwich mustard.” If you use it, start with less and taste.
Honey
Honey softens the Dijon’s bite and plays nicely with the grapes.
Swap: maple syrup works, or a small spoonful of sugar if that’s what you have.
Apple cider vinegar
This brightens the whole bowl. It’s a small amount, but it makes the salad taste lighter and more balanced.
Swap: lemon juice is a great alternative. White wine vinegar also works.
Garlic powder, salt, and black pepper
Garlic powder gives a gentle savory backbone without making the salad taste garlicky. Salt and pepper bring everything into focus.
Croissants
Croissants are buttery, tender, and slightly sweet, which pairs perfectly with the tangy-sweet chicken salad.
Tip: choose sturdy croissants if you can—soft but not flimsy—so they hold the filling well.
Optional greens
Baby spinach or arugula adds freshness and helps keep the croissant from getting too soft if it sits for a bit.
The toast-that-actually-matters: pecans
You don’t need to toast everything. But pecans? Yes.
Toasting takes 3–4 minutes in a dry skillet, and it changes the flavor from “nutty” to “warm and fragrant.” It also helps the nuts stay crunchy once they’re mixed into a creamy dressing.
Here’s the easiest way:
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Add chopped pecans to a dry skillet over medium heat.
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Stir often.
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Pull them off as soon as they smell toasted and look a shade darker.
Don’t walk away. Pecans go from perfect to bitter fast.
Let them cool before mixing them into the salad. Warm nuts can soften quicker in the dressing.
How to make chicken salad for croissants
For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
1) Chop the chicken
Chop or shred your chicken into small, bite-size pieces.
Smaller pieces matter here. They tuck into the croissant cleanly and don’t fall out with the first bite. If you’re using rotisserie chicken, remove any skin and shred the meat, then give it a quick chop so it’s not too stringy.
2) Toast the pecans
Toast the chopped pecans in a dry skillet over medium heat for about 3–4 minutes, stirring often.
Set aside to cool.
3) Whisk the dressing
In a small bowl, whisk together:
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mayonnaise
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Dijon mustard
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honey
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apple cider vinegar
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garlic powder
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salt and pepper
Taste it. The dressing should feel slightly bold on its own because it will mellow once it’s mixed with chicken and fruit. If you want it sweeter, add a little more honey. If you want it tangier, add a few extra drops of vinegar.
4) Mix the salad
In a large bowl, combine:
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chicken
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halved grapes
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diced celery
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cooled toasted pecans
Pour the dressing over and gently stir until everything is coated.
Don’t mash it. A gentle fold keeps the chicken pieces intact and keeps the salad from turning pasty.
5) Chill (recommended)
Cover and refrigerate for at least 30 minutes.
This gives the flavors time to settle in and the dressing time to thicken slightly. The difference is noticeable.
6) Build the croissants
Slice croissants in half lengthwise.
If you want a little extra texture, lightly toast them for 1–2 minutes. Not enough to dry them out—just enough to give the edges a bit of structure.
Add greens if you’re using them, then spoon in the chicken salad. Top with a few extra grape halves or a pinch of pecans if you want a pretty finish.
Croissant tips
Croissants are soft, which is why they’re so good. They can also get soggy if you don’t build the sandwich thoughtfully.
A few quick fixes:
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Add greens as a barrier. Spinach or arugula between the croissant and salad helps.
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Toast lightly. A quick toast gives the inside a little strength.
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Don’t overfill. It’s tempting, but a mountain of chicken salad makes the croissant collapse.
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Serve soon after assembling. If you’re serving for a gathering, keep the chicken salad chilled and build sandwiches closer to serving time.
Make-ahead and meal prep
This chicken salad was made for prep.
How far ahead to make it
You can make the chicken salad up to 24 hours in advance, and it usually tastes better after a night in the fridge.
The Dijon and honey soften into the chicken. The vinegar blends in. The dressing clings more evenly. Everything tastes more “together.”
Keeping the crunch
Pecans soften slightly the longer they sit in dressing. Not mushy, just less crisp.
If you want maximum crunch, you have two good options:
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Stir in half the pecans when you make the salad, then fold the rest in right before serving.
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Or keep pecans separate and sprinkle them onto each sandwich as you assemble.
Both work. Choose what fits your schedule.
Prepping for a party
If you’re serving this for a brunch or luncheon:
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Make the chicken salad the day before.
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Store it chilled in an airtight container.
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Slice croissants and keep them wrapped at room temp.
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Assemble right before serving.
Easy. Clean. No last-minute scrambling.
Serving ideas
Croissants are the classic, but this chicken salad also plays well in other formats.
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Mini croissants for a party tray (perfect handheld option).
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Wraps with spinach and extra grapes.
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Lettuce cups for a lighter plate.
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Crackers or toasted baguette slices for a snack board.
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Stuffed tomatoes if you want something that looks a little extra without extra work.
If you’re setting out a spread, add a simple side: fruit salad, kettle chips, a green salad with vinaigrette, or a crisp cucumber salad. This chicken salad is creamy, so pairing it with something fresh and crunchy always feels right.
Easy variations
Once you’ve made the classic version, it’s easy to tweak without changing the method.
Greek yogurt version
For a lighter, tangier salad:
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Use ½ mayo and ½ plain full-fat Greek yogurt.
Start there. Taste. Adjust honey and salt if needed. Yogurt can make the dressing feel sharper, so you may want an extra drizzle of honey to balance.
Extra tang version
Add:
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a little more Dijon
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a squeeze of lemon (instead of extra vinegar)
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a pinch of celery seed (tiny amount, but it adds that deli-salad vibe)
Herby version
Add:
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chopped fresh dill
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or chopped parsley
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or thinly sliced chives
Herbs make the salad taste fresher, especially if you’re serving it in warmer weather.
Curry twist
Add:
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½ to 1 teaspoon curry powder
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swap grapes for diced apple or dried cranberries
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add a pinch of salt at the end to balance the spice
This version is bold and still croissant-friendly.
Nut-free version
Skip pecans and add:
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extra celery
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chopped cucumber (seeded and patted dry)
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or roasted sunflower seeds
You still get crunch, just a different kind.
Pickle-bright version
If you like a tangy chicken salad, add:
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1–2 tablespoons finely chopped dill pickles
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or a teaspoon of pickle juice
Keep it subtle so it doesn’t overpower the honey and grapes.
Storage and food safety
Chicken salad is best when it’s cold and fresh, and it needs proper storage.
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Store in an airtight container in the refrigerator.
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Eat within 3 days for best flavor and texture.
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Stir before serving, especially if it’s been chilling overnight.
If the salad looks a little dry after sitting, stir in a spoonful of mayo (or yogurt if that’s what you used) to bring back the creamy texture.
Freezing isn’t recommended. The dressing can separate after thawing, and the grapes lose their texture.
Frequently asked questions
Can I use canned chicken?
You can, but the texture will be softer and a bit more uniform. If you do, drain it very well and add extra celery and pecans for texture.
Can I make it without honey?
Yes. The honey adds gentle sweetness, but you can skip it. If you skip honey, consider adding a few extra grapes or a small spoonful of sugar to balance the Dijon.
How do I keep the croissants from getting soggy?
Lightly toast the croissants and add greens as a barrier. Also, don’t assemble too far ahead. Keep the salad chilled until serving time.
Can I use green grapes?
Absolutely. Green grapes are slightly more tart and still delicious here.
What’s the best way to chop the chicken?
A mix of shredding and chopping gives the best texture. Shred the chicken first, then chop so the pieces aren’t too long. It makes the salad easier to scoop and keeps it from pulling out of the sandwich in one bite.
Chicken Salad on Croissants
Creamy chicken salad made with rotisserie chicken, Dijon, honey, red grapes, celery, and toasted pecans, served on buttery croissants for an easy lunch or brunch sandwich.Ingredients
- 2 ½ cups cooked rotisserie chicken chopped or shredded
- ½ cup seedless red grapes halved
- ⅓ cup pecans toasted and chopped
- ¼ cup celery finely chopped
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 4 croissants sliced in half
- Optional: baby spinach or arugula
Instructions
- Chop the chicken. Chop or shred rotisserie chicken into small, bite-size pieces.
- Toast the pecans. Toast chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring often. Cool.
- Make the dressing. Whisk together mayo, Dijon, honey, apple cider vinegar, garlic powder, salt, and pepper.
- Mix the salad. In a large bowl, combine chicken, grapes, celery, and cooled pecans. Add dressing and fold gently until coated.
- Chill (recommended). Cover and refrigerate for at least 30 minutes. Stir before serving and adjust seasoning if needed.
- Assemble. Slice croissants. Lightly toast if desired. Add greens (optional), then spoon in chicken salad and serve.
Notes
For extra crunch, stir in half the pecans right before serving. For a lighter version, replace half the mayo with plain full-fat Greek yogurt. Store chicken salad in the fridge up to 3 days. Do not freeze.Tried this recipe?Let us know how it was! -
