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Chicken Salad Croissant Sandwiches

Chicken salad croissant sandwiches with creamy shredded chicken and crunchy celery, pecans, and dried cranberries. The mixture is quick to make, then piled onto buttery croissants for an elegant, ready-in-about-20-minutes lunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken salad mixture
  • 3 cup cooked, shredded chicken
  • 0.5 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 1 celery stalk, finely diced
  • 0.25 cup dried cranberries
  • 0.25 cup chopped pecans
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Sandwiches
  • 6 croissants
  • 1 lettuce leaves, for serving

Method
 

Make the chicken salad
  1. Combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a large bowl.
  2. Fold in the shredded chicken, celery, dried cranberries, and pecans until evenly coated.
  3. Taste and adjust seasoning as needed.
Assemble sandwiches
  1. Slice the croissants in half horizontally.
  2. Layer a lettuce leaf on the bottom half of each croissant, then top with a generous scoop of chicken salad.
  3. Close the sandwiches and serve immediately, or chill the chicken salad for up to 3 days and assemble when ready.

Notes

For the creamiest texture, fold until the chicken looks uniformly coated but still slightly shredded and tender. To prep ahead, chill only the chicken salad (covered) for up to 3 days; assemble croissants right before serving to keep them crisp. No freezer option—mayonnaise-based salad can separate after thawing. Dietary swap: use a plain yogurt-based mayonnaise (or light mayo) to reduce calories while keeping the same creamy consistency.