Chicken Salad Croissants
Servings: 6 sandwiches
Light, bright, and thoroughly filling, this make-ahead chicken salad is perfect as a croissant sandwich but could also be tucked into a wrap or served on a bed of salad greens.
Ingredients
For the chicken
- 2 chicken breasts
- 4 cups chicken broth or water
- 4 teaspoons fine sea salt
For the sandwiches
- 1 cup mayo
- 1 tablespoon Dijon mustard
- ½ cup chopped celery
- ½ cup grapes halved or quartered
- ½ cup pecans chopped
- ¼ cup shallot minced
- ¼ cup parsley minced
- 6 croissants
Instructions
For the chicken
- Place the chicken breasts, broth or water, and salt in a saucepan, making sure that the liquid covers the chicken (add more water if it doesn't). Bring to a gentle boil, then cover and turn off the heat. Poach the chicken for 10-15 minutes, until the internal temperature reaches 160℉ (check this with an instant-read thermometer).2 chicken breasts, 4 cups chicken broth or water, 4 teaspoons fine sea salt
- Remove the chicken from the liquid and place it on a cutting board. Let it rest until it's cool enough to handle, then chop it into small bite-sized pieces.
For the sandwiches
- Add the mayo, Dijon mustard, celery, grapes, pecans, shallot, and parsley to a bowl and stir to combine.1 cup mayo, 1 tablespoon Dijon mustard, ½ cup chopped celery, ½ cup grapes, ½ cup pecans, ¼ cup shallot, ¼ cup parsley
- Cut the croissants in half lengthwise. Divide the chicken salad among the croissants. Serve & enjoy!6 croissants
Notes
If using rotisserie chicken: Aim for about ½ - ¾ cup of chopped chicken per sandwich.
