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Best Chicken Salad Croissants: Spring Luncheon Delight

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A delightful chicken salad served in flaky croissants, perfect for spring gatherings and brunches.

Ingredients

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  • 2 cups cooked chicken (boneless, skinless breasts or thighs, shredded or diced)
  • 1/2 cup mayonnaise
  • 1/2 cup celery (finely diced)
  • 1/4 cup red onion (finely minced)
  • 1/4 cup fresh herbs (dill, parsley, chives)
  • 1 cup grapes or apples (halved or diced)
  • 1/2 cup pecans or walnuts (toasted and chopped)
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 croissants (fresh, flaky, buttery)

Instructions

  1. Ensure your cooked chicken is completely cooled. Shred or dice it into bite-sized pieces and transfer to a large mixing bowl.
  2. Finely dice your celery and red onion. Halve your grapes or dice your apple. Chop your fresh herbs. If using nuts, toast them in a dry skillet until fragrant, then chop roughly. Add these prepared ingredients to the bowl with your chicken.
  3. In a separate bowl, whisk together the mayonnaise, fresh lemon juice, salt, and freshly ground black pepper. Adjust seasoning as needed.
  4. Pour the mayonnaise mixture over the chicken and vegetable mixture. Gently fold everything together until well coated, being careful not to overmix.
  5. Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes, ideally 1 to 2 hours.
  6. Slice each croissant horizontally, almost all the way through, leaving a hinge on one side to create a pocket.
  7. Spoon the chilled chicken salad into each prepared croissant, packing it full. Serve immediately.

Notes

This chicken salad is best enjoyed fresh, but it can be made a day in advance. Store in the refrigerator in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/chicken-salad-croissants/