Favorite Chicken Salad Croissant Sandwiches Recipe for Two
An incredible chicken salad recipe that is perfect on top of buttery croissants. This is a small batch chicken salad croissant sandwich recipe that serves 2-3.
Ingredients
For Chicken Salad Sandwiches:
- 1/4 cup Plain Greek Yogurt (I used whole milk Greek yogurt)
- 1/4 cup Mayonnaise good quality, like Duke's or Hellman's
- 1 tbsp. Dijon Mustard
- 1 1/2 cups finely chopped cooked Chicken like rotisserie chicken or cooked chicken breast
- 1/4 cup chopped Celery
- 1/4 cup Roasted Pepitas
- 1/4 cup chopped Dried Cranberries
- 1/4 cup Pickled Red Onions *
- 1 tbsp. finely chopped Fresh Parsley
- 1 Lemon Wedge about 2 teaspoons lemon juice, to taste
- Salt + freshly cracked Black Pepper to taste
- 2 Croissants
- 2 leaves Green Leaf Lettuce or greens of your choice, optional
For Pickled Red Onions:
- 1 cup Water
- 1/2 cup Apple Cider Vinegar
- 2 tsp. Sugar
- 2 tsp. Diamond Crystal Kosher Salt or 1 tsp. Sea Salt
- 1 Bay Leaf
- 5 Whole Black Peppercorns
- 1 small Red Onion
Instructions
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).
Notes
* If you'd rather not use pickled red onions, thinly slice a red onion until you have 1/4 cup of slices. Submerge the onion slices in a bowl of ice water for 15 minutes to take out some of that harsh onion bite. Pat the onions very dry, then chop and use for the chicken salad! If you're super short on time, you can substitute 1/4 cup of chopped green onions instead!
Nutrition
Serving: 1sandwichCalories: 508kcalCarbohydrates: 31gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 94mgSodium: 412mgPotassium: 419mgFiber: 3gSugar: 13gVitamin A: 818IUVitamin C: 11mgCalcium: 69mgIron: 3mg
Tried this recipe?Let us know how it was!