Looking for a light yet satisfying lunch that’s perfect for meal prep, potlucks, or casual brunches? These Chicken Salad Croissant Sandwiches offer the perfect blend of sweet, savory, and tangy flavors. Made with creamy Greek yogurt, juicy apple, and crunchy pecans, this protein-rich chicken salad is a wholesome and delicious way to upgrade your midday mea
Why You’ll Love This Recipe
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Quick and easy – Ready in just 10 minutes with no cooking required
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High-protein – Perfect for healthy meal prep and satisfying lunches
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Great flavor balance – Sweet cranberries, tart apples, and creamy dressing
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Versatile – Serve in croissants, lettuce cups, or as a dip with crackers
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Perfect for parties or packed lunches
Ingredients Breakdown
Creamy Base:
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Mayonnaise (2 tbsp): Adds richness and classic creaminess.
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Plain Greek Yogurt (2 tbsp): Lightens the dressing while adding tang and protein.
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Dijon Mustard (1 tsp): Enhances flavor with a sharp, savory note.
Seasonings:
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Onion Powder (¼ tsp): Adds subtle savory depth.
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Kosher Salt (¼ tsp): Enhances overall flavor.
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Black Pepper (¼ tsp): Adds mild heat and balance.
Sweet & Crunchy Add-ins:
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Dried Cranberries (2 tbsp): Provide a pop of sweetness and chewy texture.
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Chopped Pecans (3 tbsp): Bring nutty crunch and richness.
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Diced Granny Smith Apple (¼ cup): Offers tartness and crisp texture.
Protein:
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Canned Chicken Breast (10 oz): Quick and convenient, with mild flavor that absorbs the dressing well.
Optional Additions:
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Baby Spinach Leaves: Add freshness and color.
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Croissants or Soft Rolls (4): Serve as buttery, flaky carriers for the chicken salad.
Tips and Tricks
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Use rotisserie or leftover chicken for an extra flavor boost.
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Toast the pecans for richer flavor and added crunch.
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Make ahead – Chicken salad can be made 1–2 days in advance.
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Add celery for a classic crunch or red grapes for added sweetness.
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Low-carb option – Serve in lettuce wraps instead of croissants.
Variations and Customizations
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Spicy twist: Add a pinch of cayenne or diced jalapeños.
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Avocado lovers: Swap in mashed avocado for part of the mayo.
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Herbaceous version: Mix in fresh dill or parsley.
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Nut-free: Omit pecans or replace with sunflower seeds.
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Vegan version: Use plant-based mayo and chickpeas instead of chicken.
Serving Suggestions
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Serve with kettle chips, fresh fruit, or a light green salad.
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Add a cup of soup for a cozy lunch combo.
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Slice and serve mini versions on slider buns for party platters.
Storage Instructions
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Refrigerator: Store chicken salad in an airtight container for up to 3 days.
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Do not freeze: The creamy dressing and apple texture do not hold up well in the freezer.
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Sandwich assembly: Wait to add to bread until just before serving to prevent sogginess.
Popular Questions
Can I use fresh chicken instead of canned?
Absolutely. Use shredded rotisserie chicken, poached chicken breasts, or grilled chicken for a fresher, heartier texture.
Are croissants necessary?
No—while croissants are buttery and soft, any soft sandwich roll, multigrain bread, or even lettuce wraps work well.
Is this recipe good for meal prep?
Yes! The chicken salad keeps well in the fridge and can be pre-portioned for grab-and-go lunches.
Can I make this nut-free?
Definitely. Just skip the pecans or replace them with chopped celery or extra apple for crunch.