Chicken Salad Croissant Sandwiches
A creamy, tangy chicken salad with grapes, celery, and dill tucked inside flaky croissants—perfect for lunch or brunch!
Equipment
- mixing bowl
- Knife and cutting board
- Spoon for mixing
Ingredients
- 4 cups cooked shredded chicken
- 1½ cups chopped celery
- 1½ cups halved red grapes
- 2 green onions chopped
- 1 cup mayonnaise
- ¼ cup sour cream or ranch
- 2 tbsp fresh dill
- 1 tsp salt
- 1 tsp black pepper
- Juice of 1 lemon
- 8 croissant rolls
Instructions
- Mix all chicken salad ingredients in a large bowl.
- Optional: Chill for 30 minutes.
- Slice croissants and fill each with chicken salad.
- Serve immediately or store salad separately until ready.
Notes
- Add chopped nuts or Dijon for extra flavor.
- Swap mayo for Greek yogurt to lighten it up.
- Store chicken salad in fridge for up to 3 days.