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Chicken Salad Croissant Sandwiches

Flavorful chicken salad stuffed between buttery, soft croissants.

Prep Time
4 hrs 20 mins
Servings: 8
Course: Lunch , Others
Cuisine: American , International

Ingredients

  • 1 ½ pounds cooked, shredded chicken
  • 1 ½ cups chopped celery
  • 1 ½ cups red grapes halved
  • 2 green onions thinly sliced
  • 1 cup mayonnaise
  • 1/4 cup sour cream or ranch dressing
  • 2 Tablespoons fresh dill chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Juice of 1 small lemon
  • 8 croissants

Instructions

    Cup of Yum
  1. Add the shredded chicken, celery, grapes, and green onion to a large bowl. Toss to combine. Set bowl aside.
  2. In a small bowl, add the mayonnaise, sour cream, dill, salt, pepper, and lemon juice. Whisk together until combined. Pour the dressing over the chicken mixture. Stir until combined.
  3. Cover and refrigerate at least 4 hours.
  4. Slice each croissant roll in half. Spread 1/2 cup of chicken salad over bottom half. Top with the other half. Serve and enjoy!

Notes

  • *Chicken salad stays good covered in fridge for up to 4 days.