Chicken Salad Croissant Sandwiches

This Chicken Salad Croissant Sandwiches recipe offers a delicious twist on a classic favorite. These sandwiches are perfect for light lunches, brunches, or picnics. Tender chicken, crisp celery, sweet relish, and onions are blended with a homemade perfectly seasoned, creamy dressing. Nestle the salad between buttery, flaky croissants for a mouthwatering combination.

Why You Will Love This Recipe

• Delicious Flavor: Classic chicken salad is known for its delicious combination of tender chicken, crunchy vegetables, creamy mayonnaise, and flavorful seasonings. It offers a satisfying balance of savory, creamy, and tangy flavors that appeal to many palates.
• Easy to Customize: This dish is incredibly versatile and can be enjoyed in various ways. It can be served as a sandwich filling between slices of bread or in a wrap, piled on top of greens for a refreshing salad, or even enjoyed on its own as a light meal or snack.
• Quick and Easy Prep: Making this is quick and straightforward, especially if you use pre-cooked chicken. It’s a convenient option for busy individuals or those looking for simple meal prep ideas.
• Make-Ahead Convenience: The salad can be made ahead of time and stored in the refrigerator, allowing the flavors to meld together for an even tastier dish. This makes it a convenient option for meal planning or entertaining guests.
• Crowd-Pleasing Dish: This is always a crowd-pleaser that appeals to just about everyone. It’s often served at gatherings, potlucks, picnics, and parties because it’s universally enjoyed and easy to portion out for a group.

What Type of Chicken to Use

It’s best to use cooked chicken breasts, chicken thighs, or chicken tenders. You can cook the chicken by boiling, grilling, baking, or even using leftover rotisserie chicken.

The key is to ensure that the chicken is cooked thoroughly and seasoned to your liking before shredding or chopping it into bite-sized pieces for the salad.

If you prefer a shortcut, you can also use canned chicken or pre-cooked chicken strips, which can be found in the refrigerated or canned meat section of most grocery stores. These options are convenient and can save you time in the kitchen while still providing a tasty base for your chicken salad.

How to Cook the Chicken

I like to air fry or smoke the chicken. Check out these recipes: Air Fryer Chicken Breast and Traeger Smoked Pulled Chicken.

You can also roast the chicken. Preheat oven to 425 degrees. Add 2 chicken breasts to a sheet pan lined with parchment paper. Bake the chicken for 16-20 minutes or until it reaches an internal temperature of 165 degrees. Use a meat thermometer.

How to Make Chicken Salad Croissant Sandwiches

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Combine cooked chicken, mayo, relish, celery, onions, garlic powder, onion powder, salt, and pepper to taste in a bowl.
2. Stir and served chilled or warm.

How to Substitute Mayo

Greek yogurt and sour cream are popular substitutes for mayonnaise. It offers a creamy texture and tangy flavor while being lower in fat and calories (Greek yogurt). Use plain Greek yogurt or sour cream as a one-to-one replacement for mayo, adjusting the amount to achieve your desired consistency.

Substitutions and Add-ins

• Turkey
• Shrimp
• Tofu
• Bacon
• Pickles
• Avocado
• Hummus
• Cucumber
• Bell Peppers
• Carrots
• Tomatoes
• Grapes
• Cranberries
• Almonds
• Pecans
• Grated Cheese

Watery Chicken Salad

Here is how you can prevent a watery salad.

• Properly Drain and Cool Cooked Chicken: After cooking the chicken, make sure to drain any excess liquid and allow it to cool completely before shredding or chopping it. This helps remove any excess moisture from the chicken before adding it to the salad.
• Pat Dry Ingredients: Make sure to pat the vegetables dry with a paper towel before adding them to the salad. This helps remove any excess moisture that could contribute to a watery consistency.
• Use Thick and Creamy Binders: Instead of using thin or runny dressings, opt for thicker and creamier binders like mayonnaise, Greek yogurt, or a combination of the two. These thicker binders help coat the ingredients more effectively and prevent excess moisture from seeping out.
• Add Binders Gradually: When mixing the salad, add the mayo (or sour cream or Greek yogurt) gradually, and adjust the amount as needed. Adding too much at once can result in a watery consistency, so start with a smaller amount and add more as necessary until you reach your desired level of creaminess.
• Refrigerate Before Serving: After preparing the chicken salad, refrigerate it for at least an hour before serving. Chilling the salad helps the flavors meld together and allows any excess moisture to be absorbed, resulting in a thicker and more flavorful salad.

How to Store

Stored it in an airtight container in the refrigerator. Make sure the container is tightly sealed to prevent air from entering, which can cause the salad to spoil more quickly. Eat it within 3-4 days of preparation. After this time, the quality of the salad may start to deteriorate, and it may not be safe to eat.

Can You Freeze It?

You can freeze it, but I wouldn’t recommend it. In general, mayo does not freeze well and usually develops ice crystals.

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