Chicken Salad Croissant Sandwich

5 from 1 vote

Chicken Salad Croissant Sandwich is a must-try for your next lunch! The combination of refreshing chicken salad, butter lettuce, and flaky croissant is light, but satisfying. Whether you're picnicking or enjoying a quick lunch at home, this sandwich hits the spot.

Prep Time15

Total Time15

Course: lunch, Main Course

Cuisine: American, French

Servings:

Calories: 436kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

Dressing

½ cup mayonnaise or half mayo and half greek yogurt
1 teaspoon dijon mustard
1 teaspoon lemon zest
2 tablespoon lemon juice freshly squeezed
½ teaspoon kosher salt
¼ teaspoon black pepper

Chicken Salad

2 cups diced cooked chicken
1 crisp apple cored and diced, honey crispy, granny apple, fuji apple
½ cup seedless grapes halved
½ cup chopped walnuts
⅔ cup celery stalks about 2 medium celery stalks, diced
1 small shallot minced

Sandwich

4-8 butter or romaine lettuce leaves
4 croissants sliced in half lengthwise

Instructions

Make dressing - To a large mixing bowl, add mayonnaise and/or greek yogurt, dijon mustard, lemon zest, lemon juice, kosher salt, and black pepper. Stir until combined.
½ cup mayonnaise, 1 teaspoon dijon mustard, 1 teaspoon lemon zest, 2 tablespoon lemon juice, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Make salad - Add chicken, diced apple, halved grapes, chopped walnuts, diced celery, minced shallot, and thinly sliced scallions to the bowl. Fold the ingredients until they are evenly coated in the dressing. Be sure to scrape the bottom of the bowl while folding to ensure you incorporate all of the dressing.
2 cups diced cooked chicken, 1 crisp apple, ½ cup seedless grapes, ½ cup chopped walnuts, ⅔ cup celery stalks, 1 small shallot
Assemble sandwich - Lay the croissant bottoms cut side up on a serving plate. Place 1-2 slices of lettuce on each bottom. Then, add a scoop of chicken salad on top of each lettuce leaf and spread it out so the croissant tops sit flat on the chicken salad. Place the croissant tops on each sandwich and gently press down. Serve and enjoy.
4-8 butter or romaine lettuce leaves, 4 croissants

Video

Notes

Storage

This sandwich is best enjoyed fresh. If you have leftovers, refrigerate the salad and sandwich bread in separate air-tight container for up to 3 days.

Top Tips

Lightly toast the croissant for a crispy exterior. Just make sure to only do it briefly because the croissant can burn easily.
Chop all ingredients to be a similar size so they will be evenly distributed throughout the salad.
Don't overstuff the sandwich with salad or it will fall out when you press the bread together while eating it.

Nutrition