Chicken Salad Croissant Sandwiches
These classic chicken salad croissant sandwiches are creamy, crunchy, and refreshing—made with shredded chicken, grapes, onions, and water chestnuts in a tangy mayo dressing, all nestled inside buttery croissants.
Ingredients
- 2 boneless skinless chicken breasts, boiled and shredded
- 1 cup mayonnaise
- 1 cup green grapes halved
- 1 medium red onion diced
- 2 green onions sliced
- 1 5-ounce can water chestnuts, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- ½ teaspoon salt
- 8 croissants sliced in half lengthwise
Instructions
- Boil chicken breasts until cooked. Let cool and shred.
- In a bowl, mix mayo, vinegar, salt, and pepper.
- Add shredded chicken, grapes, onions, and water chestnuts. Mix gently.
- Chill in the fridge for 1 hour.
- Slice croissants and fill with chilled chicken salad. Serve fresh.
- See full steps with tips & photos → https://wimpysdiner.net/chicken-salad-croissant-sandwiches/
Notes
- Add chopped pecans or celery for extra crunch if desired.
- To save time, use rotisserie chicken instead of boiling from scratch.
- Best served the day of assembly but chicken salad can be made 1–2 days ahead.