Chicken Salad Croissant

A modern classic featuring creamy chicken salad with apple and nuts, served in a buttery croissant for a satisfying lunch.

Equipment

• skillet or saucepan
• large mixing bowl
• rubber spatula or large spoon
• serrated knife
• baking sheet

Ingredients

• 3 cups cooked, shredded chicken (about 2 medium chicken breasts)
• ½ cup plain Greek yogurt (full-fat or 2%)
• ⅓ cup high-quality mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• ½ cup finely chopped celery
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh parsley
• ¼ cup toasted slivered almonds or chopped pecans
• 1 small apple, peeled and finely diced
• ½ teaspoon garlic powder
• Salt and freshly cracked black pepper, to taste
• 4 large, fresh croissants
• 4-8 leaves of soft butter lettuce or a handful of fresh arugula

Instructions

1. If not using rotisserie chicken, poach seasoned chicken breasts in broth or salted water for 12-15 minutes until they reach an internal temperature of 165°F (74°C). Let cool slightly and shred with two forks.
2. In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and garlic powder until smooth. Season with a pinch of salt and pepper.
3. Add shredded chicken, celery, red onion, parsley, toasted nuts, and diced apple to the bowl.
4. Gently fold all ingredients together until evenly coated with the dressing. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
5. Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow flavors to meld and the salad to firm up.
6. While the salad chills, slice each croissant in half horizontally. Optionally, toast cut-side up in a preheated 350°F (175°C) oven for 3-5 minutes until warmed and lightly golden.
7. Place lettuce or arugula on the bottom half of each croissant. Generously scoop the chilled chicken salad onto the greens.
8. Place the top half of the croissant on the salad, pressing down lightly. Serve immediately.

Notes

Rotisserie chicken is recommended for flavor and time-saving. Leftover turkey is a good substitute. Variations include adding dried cranberries, bacon, or fresh herbs. For a healthier option, swap mayonnaise for additional Greek yogurt. The salad can also be served on lettuce, in a wrap, or on sourdough bread.

Nutrition

Calories: ~ 535 kcal · Total Fat: 38g · Saturated Fat: 14g · Cholesterol: 105mg · Sodium: 620mg · Total Carbohydrates: 28g · Dietary Fiber: 2g · Total Sugars: 8g · Protein: 23g · Vitamin D: 0.5mcg · Calcium: 80mg · Iron: 2.5mg · Potassium: 420mg