Description
Chicken Salad Croissant Sandwiches – A light, flavorful mix of chicken, Greek yogurt, cranberries, apples, and pecans, served on flaky croissants with fresh spinach. Perfect for lunch, brunch, or picnics!
Ingredients
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2 tablespoons mayonnaise
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2 tablespoons plain Greek yogurt
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1 teaspoon Dijon mustard
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1/4 teaspoon onion powder
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1/4 teaspoon kosher salt
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1/4 teaspoon black pepper
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2 tablespoons dried cranberries
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3 tablespoons chopped pecans
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1/4 cup diced Granny Smith apple
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10 ounces canned chicken breast, drained and shredded or chopped
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Baby spinach leaves (optional)
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4 croissants or soft sandwich rolls (optional)
Instructions
In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, onion powder, salt, and black pepper until smooth and creamy.
Stir in the dried cranberries, chopped pecans, diced apple, and canned chicken. Gently mix until everything is evenly coated.
Taste the salad and adjust seasoning as needed. You can refrigerate it for 15–30 minutes for enhanced flavor.
Serve the chicken salad cold or at room temperature. Spoon onto croissants or rolls and add baby spinach or lettuce for extra crunch and color.
Notes
This chicken salad is the perfect balance of creamy, crunchy, and fruity, making it ideal for packed lunches, brunches, or casual dinners. Whether served in a flaky croissant or as a lettuce wrap, it’s a versatile recipe that’s always a crowd-pleaser.
- Prep Time: 10 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: American