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Chicken Salad Croissant Sandwiches

Chicken salad croissant sandwiches made with shredded chicken, crunchy pecans, and tart cranberries piled into flaky, buttery croissants. Chill the filling for at least 30 minutes so it turns creamy and cohesive, then assemble for clean, non-soggy bites.
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Prep Time 15 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken salad filling
  • 3 cup cooked shredded chicken
  • 0.5 cup mayonnaise
  • 0.25 cup celery, finely diced
  • 2 tbsp red onion, finely diced
  • 0.25 cup dried cranberries
  • 0.25 cup chopped pecans, toasted
  • 1 tbsp lemon juice
  • 1 Salt and pepper, to taste
  • 6 croissants, halved

Equipment

  • 1 sheet pan

Method
 

Make the chicken salad
  1. Combine the shredded chicken, mayonnaise, celery, red onion, cranberries, and pecans in a large bowl.
  2. Stir in the lemon juice until the mixture looks evenly creamy.
  3. Season with salt and pepper to taste, then mix again so the flavor is consistent.
Chill and toast
  1. Chill the chicken salad for at least 30 minutes for the best flavor.
  2. While it chills, spread the pecans on a sheet pan and toast at 350°F for 3 to 5 minutes until fragrant, then cool before using.
Assemble the croissant sandwiches
  1. Slice the croissants in half.
  2. Fill each croissant generously with the chilled chicken salad, mounding the mixture slightly so it holds its shape.
  3. Serve immediately, or wrap and chill until ready to serve to keep the croissants from getting soggy.

Notes

Pro tip: toast the pecans in a dry pan until fragrant, then cool fully before mixing so they stay crisp. Refrigerate the chicken salad in an airtight container for up to 3 days; croissant sandwiches are best eaten within 1 day once assembled. Freezing: no, the croissants won’t hold texture after thawing. Dietary swap: use Greek yogurt plus a little mayonnaise to reduce overall fat while keeping a creamy texture.