This Croissant Chicken Salad Sandwich recipe brings a touch of elegance to a classic comfort food. The creamy chicken salad, packed with crunchy celery and tangy pickles, is perfectly complemented by soft, flaky croissants! Yum! Whether you’re whipping this up for a quick weekday lunch or impressing guests at a casual gathering, this recipe delivers big on flavor with minimal effort.
This post may contain affiliate links. Read my disclosure policy.
Using canned chicken like in this Chicken Macaroni Salad Recipe, rotisserie leftovers that can also be used in this Chicken Salad with Apples and Cranberries, or freshly cooked chicken, you can customize it to fit your needs and add fresh spinach and tomatoes for a burst of color and freshness. Simple, versatile, and absolutely delicious!
Jump to:
Reasons to love this recipe
- Quick and Easy: Whether you use canned, rotisserie, or freshly cooked chicken, this recipe comes together in no time.
- Versatile: Like this Pear and Fennel Salad, you can customize the ingredients to suit your taste or what you have on hand.
- It's a Crowd-Pleaser! The buttery croissants and creamy chicken salad are a winning combination with kids and adults.
- Perfect for Any Occasion: Ideal for weekday lunches, weekend brunches, picnics, or even casual gatherings. The Croissant Chicken Salad Sandwich feels fancy but is incredibly simple to make.
- Make-Ahead Friendly: Like these Caprese Empanadas, the chicken salad can be prepared in advance, letting you assemble the sandwiches just before serving.
Ingredients
- Chicken: Canned chicken is excellent for this recipe, especially when you're pressed for time. Just be sure to drain it and shred it for the salad. Rotisserie chicken is another fantastic option. It adds rich flavor and tenderness to the sandwich. For a hint of smokiness, grilled chicken works wonderfully as well.
- The Veggies: Celery, carrot, spinach, and tomato slices.
- Pickles: Go for dill pickles for a tangy kick, bread and butter pickles for a sweet-savory touch, or kosher dill pickles for a garlic-infused punch. My go-to is dill pickles. I use them in my Simple Corn and Marinated Mushroom Salad, Olivier Salad with Cucumbers, and this Russian Vinaigrette Salad.
- Eggs: They help improve the overall texture and flavor of the chicken salad, making it more creamy, savory, and satisfying. Using hard-boiled eggs is best in this recipe.
- The Dressing: The dressing is a simple combination of mayonnaise, Dijon mustard, lemon juice, and some salt and pepper.
- Croissants: I typically use the regular store-bought croissants from the bakery section, but I recently tried the unbaked, frozen croissants from Costco, and what a difference! I couldn't use any other types after I tried those. And just to clarify, I’m not receiving any sponsorship or incentives for this—just sharing my experience! You can read more about them here: Costco Au Pain Dore Croissants Review.
***see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Chicken: Try shredded turkey, like in this Leftover Turkey Salad (with Gnocchi), canned tuna, or salmon (like in this Salmon and Quinoa Salad). You can also use chickpeas as a plant-based option.
- Pickles: Use capers or olives for a briny alternative.
- Croissants: Substitute with brioche buns or ciabatta rolls. Try mini croissants for a party-friendly, bite-sized version!
- Dressing Variations: Use our Homemade Mayonnaise with Avocado Oil, or Cilantro Lime Tahini Sauce. You can also mix mayo with Greek yogurt for a lighter option. Or use Greek Tzatziki Salad Dressing.
- Veggie Variations: Add diced red onions or scallions for a sharp kick. Mix in finely chopped apples or grapes for a hint of sweetness. Stir in shredded cabbage, or diced bell peppers for extra crunch.
Preparation
STEP 1: Prepare the Salad Filling
In a medium mixing bowl, combine the chicken, celery, pickles, grated carrot, and diced or mashed hard-boiled eggs.
STEP 2: Make the dressing
In a smaller bowl, mix the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
STEP 3: Prepare the salad
Pour the dressing over the chicken mixture and stir until everything is well coated.
STEP 4: Assemble the Sandwich
Open the croissants and layer the bottom half with spinach and tomato slices. Then spoon the chicken salad mixture on top and close the croissants.
Top Tips
- Lightly toast the croissants for a buttery, crispy texture.
- Dice the veggies and pickles uniformly for a balanced bite.
- Let the chicken salad chill in the fridge for at least 30 minutes to allow the flavors to meld, if you have the extra time.
- Mix the dressing in small amounts to avoid making the salad too wet, and adjust to your preference.
- Refrigerate the chicken salad for up to 2 days if preparing in advance.
Frequently Asked Questions
Make sure to drain canned chicken very well and use just enough dressing to coat the salad without making it overly wet. Adding a layer of spinach or lettuce between the croissant and the chicken salad creates a moisture barrier. Lightly toasting the croissants in the oven can make them more resistant to soaking up liquid. Make sure to assemble the sandwiches just before serving, or if packing for later, store the chicken salad, sliced tomatoes, and croissants separately and combine them when ready to eat.
Yes, you can substitute croissants with gluten-free bread or buns for a gluten-free version.
Serving suggestions
Pair the Croissant Chicken Salad Sandwich with a fresh green salad, fruit, some chips, or a bowl of soup for a complete meal. This Cauliflower and Pumpkin Soup tastes amazing with the chicken sandwiches. You can also serve it next to Tuna Caesar Salad or this Citrus Shrimp Salad.
Other related recipes
If you tried this Croissant Chicken Salad Sandwich recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Croissant Chicken Salad Sandwich
Equipment
Ingredients
- 2 cups cooked chicken shredded or diced - canned, rotisserie, or freshly cooked chicken
- 2 celery stalks finely diced
- 2-3 pickles finely chopped
- 1 carrot peeled and grated
- 2 eggs hard-boiled, diced or mashed
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 croissants lightly toasted/warm
- 1 cup spinach leaves
- 8 tomato slices about two slices per sandwich
Instructions
- In a medium mixing bowl, combine the chicken, celery, pickles, grated carrot, and diced eggs.2 cups cooked chicken, 2 celery stalks, 2-3 pickles, 1 carrot, 2 eggs
- In a smaller bowl, mix the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Adjust the dressing to your preferred consistency.3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Pour the dressing over the chicken salad and stir until everything is well coated.
- Open the croissants and layer the bottom half with spinach leaves and tomato slices (2 slices per croissant). Spoon a generous portion of the chicken salad mixture on top and close the croissants gently.4 croissants, 1 cup spinach leaves, 8 tomato slices
- Serve immediately or refrigerate the chicken salad for up to 2 days if preparing in advance.
Notes
- Lightly toast the croissants for a buttery, crispy texture.
- Dice the veggies and pickles uniformly for a balanced bite.
- Let the chicken salad chill in the fridge for at least 30 minutes to allow the flavors to meld, if you have the extra time.
- Mix the dressing in small amounts to avoid making the salad too wet, and adjust to your preference.
Comments
No Comments