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Chicken Salad Croissant Sandwiches

Chicken Salad Croissant Sandwiches feature a creamy, tangy chicken salad tucked into split, buttery croissants with a flaky crunch. Chill the filling for at least 30 minutes so the flavors meld for an easy bridal brunch bite.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Snack
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken salad
  • 3 cup shredded cooked chicken
  • 0.5 cup mayonnaise
  • 0.25 cup celery, diced
  • 2 tbsp red onion, minced
  • 1 tbsp dijon mustard
  • 0.5 cup grapes, halved
  • 1 Salt and pepper, to taste
Croissant sandwiches
  • 6 croissants, split

Method
 

Make the chicken salad
  1. Combine the shredded cooked chicken, mayonnaise, celery, and red onion in a bowl and stir until evenly coated. Aim for a creamy consistency with no dry chicken pockets.
  2. Stir in the dijon mustard and halved grapes until the fruit is distributed throughout the salad. Mix gently so the grapes stay intact.
  3. Season the chicken salad with salt and pepper to taste, then stir to fully incorporate. Taste once more and adjust before chilling.
  4. Chill the chicken salad for at least 30 minutes to let the flavors meld, covered in the refrigerator. Keep it cold until ready to fill the croissants.
Assemble and serve
  1. Split the croissants and fill generously with the chilled chicken salad. Keep the filling packed for a hearty, tidy bite.
  2. Serve immediately or wrap individually for a make-ahead brunch spread. If packing ahead, keep sandwiches chilled and serve the same day for best texture.

Notes

Pro tip: Use day-old croissants if possible, as slightly firmer pastry holds up better to the creamy filling. Refrigerate the chicken salad (covered) for up to 3 days; assemble sandwiches within 24 hours for the best flakiness. Freeze the chicken salad for up to 2 months, thaw overnight in the refrigerator, and stir well before filling croissants. For a lighter option, replace half the mayonnaise with plain Greek yogurt to keep the texture creamy while reducing richness.