These chicken salad croissants combine cooked shredded chicken with grapes, celery and a mayonnaise, sour cream and Dijon dressing. Fold in the optional almonds for crunch, then fill the croissants just before serving so the bread keeps a firmer texture.
Recipe Details
- Makes: 4–6 filled croissants
- Chicken: Use fully cooked, cooled shredded chicken
- Assembly: Fill close to serving
Ingredients
- 2 cups cooked shredded chicken
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 cup red grapes, halved
- ½ cup celery, finely chopped
- ¼ cup sliced almonds (optional)
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 4–6 croissants, split
How to Make Chicken Salad Croissants
Make the dressing and chicken base
Combine the cooked shredded chicken, mayonnaise, sour cream and Dijon in a large bowl.
Add the grapes and vegetables
Fold in the halved grapes, celery, optional almonds and parsley. Season with salt and pepper.
Fill the croissants
Split the croissants lengthwise. Spoon chicken salad generously onto the bottom halves and replace the tops.
Serve or chill
Serve the filled croissants immediately. If preparing ahead, keep the chicken salad covered in the refrigerator and fill the bread close to serving.
Tips and Common Mistakes
- Use fully cooked and cooled chicken for the cold salad.
- Halve the grapes and chop the celery finely for an easier-to-eat filling.
- Fold gently so the grapes hold their shape.
- Keep the salad separate from the croissants until serving to reduce sogginess.
Storage and Make-Ahead Tips
Store the chicken salad covered in the refrigerator until serving. Refrigerate leftovers promptly and keep unused croissants separate. Use a clean spoon when filling the sandwiches.
Frequently Asked Questions
Can I make the chicken salad ahead?
Yes. Keep it covered and refrigerated until needed, then fill the croissants close to serving.
Are the almonds required?
No. The ¼ cup sliced almonds is optional.
Why do the croissants become soft?
The creamy salad releases moisture into the bread. Store the components separately and assemble close to serving.
How many croissants can I fill?
The recipe specifies 4–6 croissants; the amount in each depends on their size.