I remember a summer road trip with David when we stumbled upon a tiny diner that served chicken salad croissant sandwiches. Sitting outside, the sun shining, those buttery croissants paired with the flavorful chicken salad hit the spot. Now, making these at home brings back those carefree days on the open road.
Using Greek yogurt alongside mayonnaise creates a creamy texture while adding a nice tang. This balance enhances the dish, making it satisfying without being too heavy.
Ingredients in Favorite Chicken Salad Croissant Sandwiches
These chicken salad croissant sandwiches come together with some simple yet essential ingredients that create a satisfying lunch. Each component plays a role in the overall flavor and texture.
- Finely Chopped Cooked Chicken: The star of the show, providing protein and a hearty base for the salad.
- Croissants: Buttery and flaky, they add a wonderful texture that complements the creamy filling.
- Plain Greek Yogurt: This adds creaminess and a nice tang that brightens up the dish without weighing it down.
- Mayonnaise: A classic partner to yogurt, it gives richness and depth to the chicken salad.
- Dijon Mustard: Just a tablespoon adds a subtle kick that boosts the flavor.
- Chopped Celery: This contributes a crisp-tender texture and a fresh taste that balances the creaminess.
- Roasted Pepitas: They bring a crunchy element and nutty flavor, enhancing the overall experience.
- Chopped Dried Cranberries: Their sticky-sweet profile provides a nice contrast to the savory components.
- Pickled Red Onions: They add tang and brightness, complementing the richness of the salad.
- Finely Chopped Fresh Parsley: It gives a fresh, herbal note that brightens the entire dish.
- Lemon Wedge: A squeeze of lemon juice at the end adds a zesty finish that ties everything together.
- Salt + Freshly Cracked Black Pepper to taste: Essential for seasoning and enhancing all the flavors.
- Bay Leaf: It infuses a subtle depth of flavor into the mixture.
How to Make Chicken Salad Croissant Sandwiches
It takes about 20 minutes to whip up these chicken salad croissant sandwiches. The process is straightforward and connects you back to those sunny road trip memories. Let’s dive in!
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Prep Ingredients: Chop celery into small pieces. Roughly chop the dried cranberries. Finely chop the cooked chicken, pickled red onions, and fresh parsley. Keep your cutting board handy; it’ll get a bit busy here!
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Mix Chicken Salad: In a large bowl, mix plain Greek yogurt, mayonnaise, and Dijon mustard. Stir it well until it’s smooth. Then, fold in the chopped chicken, celery, cranberries, roasted pepitas, and pickled red onions. Season with salt and freshly cracked black pepper to taste.
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Assemble Sandwiches: Slice croissants in half. Pile the chicken salad on the bottom half of each croissant. Cap it with the top half of the croissant. You’ll see it overflowing, and that’s a good thing!
Enjoy these sandwiches fresh, and don’t hesitate to share the love with friends!
Switch It Up: Easy Variations
Sometimes, I like to mix things up a bit, especially when I’ve got a busy week ahead. Here are a few easy variations to keep things interesting!
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Greek Yogurt Option: If you’re looking to cut down on fat, non-fat Greek yogurt can replace whole milk Greek yogurt. It’ll change the flavor a bit, but it still works well.
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Mayonnaise Brand Recommendation: I always recommend using Duke’s or Hellman’s mayonnaise for the best flavor. It makes a difference in the creaminess of the salad.
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Pepitas Alternative: If you’re not a fan of pepitas or can’t find them, try using toasted nuts like almonds, walnuts, or pecans instead. They’ll add that nice crunch!
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Chicken Type Variation: Rotisserie chicken, finely chopped cooked chicken breast, or chicken thighs can be used instead of the chicken in the recipe.
Keeping the Chicken Salad Fresh
Store any leftover chicken salad in an airtight container in the fridge for up to three days. If you want to keep it longer, you can freeze it for about three months. Just make sure to let it cool before sealing it up, so you don’t end up with condensation that can mess with the texture.
When you’re ready to enjoy the leftovers, I recommend letting it thaw in the fridge overnight. You can serve it cold or give it a quick stir on the stovetop over low heat if you prefer it warm. Just keep an eye on it to avoid sticking.
Perfect Pairings for Your Chicken Salad Sandwiches
These chicken salad croissant sandwiches are a treat on their own, but adding a side can take your lunch to the next level. A little crunch or freshness can really enhance the whole experience.
Optional Serving Suggestions
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Lemon Wedge: Serve with a lemon wedge on the side for a zesty squeeze that brightens the flavors.
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Serve with Crusty Bread: A slice of crusty bread pairs nicely with the creamy chicken salad.
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Fresh Fruit Salad: A fresh fruit salad adds a refreshing contrast to the savory sandwiches.
So, what sides are you thinking of pairing with your sandwiches? I’d love to hear your favorites!
Favorite Chicken Salad Croissant Sandwiches
Ingredients
Method
- Make the Pickled Red Onions:
- Make the Pickling Mixture. Combine water, apple cider vinegar, sugar, kosher salt (or sea salt), bay leaf, and black peppercorns in a small sauce pan over medium-high heat. Bring the liquids to a simmer, and stir occasionally until the salt and sugar are dissolved.
- Combine with Red Onion Slices. Remove the saucepan from the heat and set aside to cool. While it is cooling, thinly slice the red onion (You should have about 1/2 cup of red onion slices, but a little more or less is ok, too!). Place the onion slices into a glass jar that can be sealed shut, then pour the pickling mixture into the jar directly on top of the onions. Allow the onions to hang out in the pickling mixture for about 20-25 minutes at room temperature before using. Store in the refrigerator for up to two weeks.
- Make the Chicken Salad Sandwiches:
- Prep the ingredients. Chop the celery into small pieces, about 1/8 inch in size. Roughly chop the dried cranberries and pickled red onions (once cooled), then finely chop the chicken and fresh parsley.
- Combine everything. Mix the Greek yogurt, mayonnaise, Dijon mustard and a little salt together in a large bowl (usually larger than you think you need). Add the celery, dried cranberries, roasted pepitas, pickled red onion, chicken, and parsley. Sprinkle in more salt and freshly cracked black pepper, then squeeze a lemon wedge over the top (about 1 – 2 tsp. of lemon juice). Stir to combine. Taste a little bit, and season with more salt and pepper as needed. (If it is good but not fantastic yet, just add a touch more salt and/or fresh lemon juice until it’s delicious!)
- Pile onto flaky croissants. Place a leaf of green leaf lettuce over the bottom half of each croissant. Pile at least 1/2 cup (up to 3/4 cup) of chicken salad directly on top, then cap with the top half of the croissant. Serve immediately. (Note: This recipe makes about 1 1/2 cups of chicken salad, so 1/2 cup servings would make 3 sandwiches, and 3/4 cup servings would make 2 sandwiches).
