Chicken Salad on Croissants

I first whipped up this chicken salad on one of those slow, quiet Sunday afternoons where the fridge becomes your inspiration board. You know the kind—when your coffee’s still warm, music’s playing softly in the background, and you’re just poking around to see what magic you can make with what’s left from the week.

Well, magic happened. I had some leftover rotisserie chicken (because who doesn’t?), a lonely little jar of Dijon mustard, and just enough honey left to swirl into tea. I tossed everything together, added some juicy red grapes and toasted pecans for good measure, and tucked it into the flakiest, buttery croissants I could find.

And oh my word—this was no ordinary chicken salad.

It’s creamy with the perfect balance of tangy and sweet, and that bit of crunch from the pecans? Game-changer. The croissant makes it feel extra special—like a little Southern bistro moment in your own kitchen.

This recipe brings me back to sunny backyard lunches, ladies’ luncheons, and cozy afternoons when you just need something comforting but not too heavy. And today? I’m so excited to share it with you.

Why You’ll Love This Recipe:

Sweet & tangy harmony – Honey and Dijon are a flavor match made in heaven.
Toasted pecans for crunch – Adds richness and that nutty, warm bite.
Juicy grape bursts – Sweet pops of fruit in every forkful.
Served on croissants – Buttery, flaky, and a perfect upgrade from sandwich bread.
Elegant but easy – Feels fancy, but comes together in under 30 minutes!

Frequently Asked Questions (FAQs)❓

Can I use Greek yogurt instead of mayo?

Absolutely! Greek yogurt is a great substitute if you’re looking to lighten things up a bit or add a touch of tang. I recommend starting with a 50/50 mix of mayo and plain, full-fat Greek yogurt—this way, you still get that creamy richness, but with a little more bite and protein. The yogurt also gives the salad a thicker texture, which holds up beautifully on croissants. Just steer clear of flavored yogurts—they’ll totally throw off the balance. If you’re dairy-sensitive, you can even try dairy-free Greek-style yogurt, though it might alter the flavor slightly. Either way, it still turns out delicious!

How far ahead can I make this chicken salad?

This chicken salad actually gets better the longer it sits, which makes it a dream for prepping ahead! I usually make it the night before if I’m planning to serve it for brunch or a picnic. The honey and Dijon mellow beautifully overnight and soak right into the chicken, making the flavors even more cohesive. Just store it in an airtight container in the fridge, and give it a gentle stir before serving. I wouldn’t keep it more than 3 days though—after that, the grapes start to soften and the pecans may lose that yummy crunch. If you’re making it for a crowd, prepping a day ahead will save you time and make it taste even better.

What if I don’t have pecans on hand?

No pecans? No problem! This recipe is super forgiving and easy to customize. Toasted walnuts or sliced almonds are both fantastic stand-ins—they’ll give you that same crunch and toasty depth. For a saltier spin, roasted pumpkin seeds (pepitas) work wonderfully too. If you need a nut-free version, chopped celery or even crushed pretzels add a satisfying crunch with a fun little twist. Just avoid anything too soft—this salad really shines when you’ve got that crisp bite to contrast the creamy base and sweet grapes. Don’t be afraid to get creative—it’s hard to mess this one up!

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

Ingredients:

2½ cups cooked rotisserie chicken, chopped or shredded (I like to mix breast and thigh meat for flavor)
½ cup seedless red grapes, halved (make sure they’re firm and sweet!)
⅓ cup chopped toasted pecans (toast in a dry pan for 3-4 mins until fragrant)
¼ cup finely chopped celery (for freshness and crunch)
⅓ cup mayonnaise (Duke’s or Hellmann’s are my go-to)
1 tbsp Dijon mustard (smooth and zippy—don’t use the grainy kind here)
2 tsp honey (a floral local honey is perfect!)
1 tsp apple cider vinegar (just enough to brighten everything up)
½ tsp garlic powder (adds a subtle savory layer)
Salt & cracked black pepper, to taste
4 fresh croissants, halved lengthwise (go for bakery-quality if you can)
Optional: fresh baby spinach or arugula for layering

Instructions:

1-Chop the chicken: Use a sharp knife to dice your rotisserie chicken into small, bite-sized chunks. Too big, and it’ll tumble right out of the croissant—trust me, smaller is better here.

2-Toast the pecans: Toss them into a dry skillet over medium heat. Stir often until they smell nutty and warm, about 3 minutes. Don’t walk away—they can burn fast!

3-Whisk the dressing: In a small bowl, whisk together the mayo, Dijon, honey, vinegar, garlic powder, salt, and pepper. Give it a little taste test—adjust the honey or mustard to your liking.

4-Mix it all together: In a big bowl, combine the chicken, grapes, celery, and pecans. Pour the dressing over and gently stir until everything’s coated in that creamy, dreamy sauce.

5-Chill (optional, but so worth it!): Cover and chill the bowl for at least 30 minutes. This lets the flavors really come together and makes the salad even tastier.

6-Assemble: Toast your croissants lightly for that extra flaky crunch. Layer with spinach or arugula if you like, then spoon in that gorgeous chicken salad. Top with a few extra grapes or pecans for garnish if you’re feeling fancy!

Pro Tips for Success:

Don’t skip the vinegar. It lifts the whole salad and balances the sweetness.
Halve your grapes. Whole grapes look pretty but make for awkward bites!
Toast your croissants. A few minutes in the oven brings out their buttery flavor and helps them hold up to the filling.
Use freshly cooked or rotisserie chicken. This salad depends on good chicken—dry or bland chicken will show through.

Storage & Serving Suggestions:

Storage: Keep the chicken salad in an airtight container in the fridge for up to 3 days. If you’ve already assembled the croissants, eat them the same day—the bread softens quickly.

Serving ideas: