Name: Chicken Salad Croissant
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 cups cooked chicken breast, diced (about 2 medium breasts); 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1/4 cup celery, finely diced; 1/4 cup red onion, finely diced; 1/4 cup dried cranberries; 1/4 cup toasted walnuts or pecans, chopped; 1 tablespoon fresh lemon juice; 1 teaspoon fresh thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 large croissants, sliced horizontally; 4 lettuce leaves (butter, romaine, or green leaf)

Instructions

Prepare the chicken

If not using pre-cooked chicken, poach 2 chicken breasts in simmering water for 10 minutes until fully cooked. Cool completely, then dice into small, bite-sized pieces.
Mix the dressing

In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, thyme, salt, and pepper. Whisk until smooth and well blended.
Combine the salad

Add the diced chicken, celery, red onion, dried cranberries, and chopped nuts to the dressing. Gently fold everything together until evenly coated. Taste and adjust seasoning if needed.
Chill the mixture

Cover the chicken salad and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together.
Prepare the croissants

Slice the croissants horizontally, being careful not to cut all the way through. If desired, you can lightly toast them for extra crispness.
Assemble the sandwiches

Place a lettuce leaf on the bottom half of each croissant. Top with a generous scoop of chicken salad (about 1/2 cup per sandwich). Close the croissant gently.

Chicken Salad Croissant

Ingredients

Instructions

Nutritional Information