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!