Print

Flavorful Cranberry Pecan Chicken Salad Croissant Sandwich

cranberry pecan chicken salad croissant sandwich - featured image
Print Recipe

A quick and easy chicken salad sandwich featuring shredded chicken, dried cranberries, toasted pecans, and a creamy Dijon mustard and Greek yogurt dressing, served on buttery flaky croissants. Perfect for lunch or brunch with a delightful balance of sweet, savory, and nutty flavors.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped (rotisserie chicken recommended)
  • 1/3 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1/2 cup celery, finely chopped
  • 2 tablespoons green onion, thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, toasted and roughly chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • 4 large croissants, fresh or day-old

Instructions

  1. Toast 1/3 cup pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning. Alternatively, spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes. Let cool.
  2. Finely chop 1/2 cup celery and slice 2 tablespoons green onions. Set aside.
  3. In a mixing bowl, whisk together 1/3 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, and 1 teaspoon lemon juice until smooth and creamy.
  4. Add 2 cups cooked, shredded chicken to the bowl. Stir in the chopped celery, green onions, 1/3 cup dried cranberries, and the toasted pecans. Mix gently until everything is evenly coated with the dressing. Be careful not to overmix.
  5. Add salt and freshly ground black pepper (about 1/4 teaspoon each to start), then taste and adjust seasoning as needed.
  6. Slice 4 large croissants horizontally. If desired, warm them slightly in the oven at 325°F (160°C) for 5 minutes to enhance flakiness and aroma.
  7. Generously spoon the chicken salad onto the bottom half of each croissant, then top with the other half. Serve immediately.

Notes

Toast pecans for best flavor and crunch. Use a serrated knife to slice croissants gently to avoid squashing. Chicken salad can be made up to 24 hours ahead and kept chilled. Warm croissants just before assembling for best texture. For dairy-free, substitute Greek yogurt with avocado mash or plant-based yogurt. For gluten-free, use gluten-free rolls or lettuce wraps.

Nutrition

Keywords: chicken salad, cranberry pecan chicken salad, croissant sandwich, easy lunch recipe, quick chicken salad, pecan chicken salad, cranberry chicken sandwich

Find it online: https://snappyspoon.com/flavorful-cranberry-pecan-chicken-salad-croissant-sandwich-recipe-easy-and-perfect-for-lunch/