These chicken salad croissant sandwiches are soft, buttery, and packed with creamy, flavorful filling—exactly what you want for parties, potlucks, brunch buffets, or easy make-ahead lunches. Flaky mini croissants are stuffed with a classic chicken salad made from tender shredded chicken, crisp celery, green onions, and sweet dried cranberries or grapes. A light, tangy dressing ties everything together so every bite is savory, slightly sweet, and incredibly satisfying.
You can serve these mini sandwiches as a main dish with a simple side salad, or arrange them on a platter for a beautiful party tray that guests will reach for again and again. The chicken salad can be prepared a day in advance, which makes this recipe ideal when you need something stress-free but still impressive.
Ingredients
For the chicken salad
- 3 cups cooked chicken, shredded or finely chopped
- 1/2 cup celery, finely diced
- 1/3 cup green onions or red onion, finely chopped
- 1/2 cup dried cranberries or halved red grapes
- 1/3 cup chopped pecans or sliced almonds (optional, for crunch)
For the creamy dressing
- 3/4 cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 2 teaspoons Dijon or whole-grain mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey or sugar (optional, to balance acidity)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1–2 tablespoons milk or water, if needed to thin
For assembling
- 18–24 mini croissants (or 8–10 regular croissants)
- Lettuce leaves or baby spinach (optional)
Instructions
- Prepare the chicken
Use leftover roasted chicken, rotisserie chicken, or poached chicken breasts. Remove the skin and bones, then shred or finely chop the meat into bite-size pieces. Place the chicken in a large mixing bowl. - Add the mix-ins
To the bowl, add the diced celery, chopped green onions, dried cranberries or grapes, and nuts if using. These ingredients add texture, sweetness, and crunch, giving the salad a gourmet feel. - Make the creamy dressing
In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, mustard, lemon juice, honey, garlic powder, onion powder, salt, and black pepper. If the dressing seems very thick, whisk in a tablespoon of milk or water at a time until it’s creamy and easy to stir. - Combine the salad
Pour the dressing over the chicken mixture. Using a spatula or large spoon, gently fold everything together until the chicken is evenly coated and the mix-ins are distributed throughout. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. - Chill for best flavor
Cover the bowl and refrigerate the chicken salad for at least 30 minutes, and up to 24 hours. Chilling helps the flavors develop and allows the dressing to soak into the chicken slightly, making the salad even more delicious. - Prepare the croissants
Just before serving, slice the croissants horizontally, leaving one side attached like a hinge so they’re easy to fill. If you’re using regular-size croissants, you can cut them in half after filling to make smaller portions for a party platter. - Assemble the sandwiches
If you’re using lettuce or spinach, place a small leaf inside each croissant to create a crisp layer that also helps prevent the bread from becoming soggy. Spoon a generous amount of chilled chicken salad into each croissant. Press lightly to secure the filling without crushing the flaky layers. - Serve
Arrange the chicken salad croissant sandwiches on a large serving plate or tray. Serve immediately, or cover loosely and keep in the refrigerator for up to 2 hours before serving.
Tips and Variations
- Make it lighter: Replace part of the mayonnaise with Greek yogurt for a slightly lighter but still creamy dressing.
- Add fresh herbs: Stir in chopped fresh dill, parsley, or chives for extra freshness and color.
- Switch the fruit: Instead of cranberries or grapes, try diced apple, pineapple tidbits, or mandarin orange segments for a different twist.
- Extra crunch: Add finely chopped pickles, cucumbers, or bell peppers if you like more texture in your chicken salad.
- Spice it up: A pinch of paprika, cayenne pepper, or a few drops of hot sauce gives a gentle kick that pairs well with the rich croissants.
Storage
Leftover chicken salad (without the croissants) can be stored in an airtight container in the refrigerator for 3–4 days. For the best texture, assemble the croissant sandwiches right before serving so the bread stays soft and flaky. Filled croissants are best eaten the same day.
These chicken salad croissant sandwiches are simple, elegant, and full of flavor—perfect for bridal showers, brunches, holidays, or anytime you need an easy recipe that feels special.