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Creamy Grape and Pecan Chicken Salad Croissant Sandwich

creamy grape and pecan chicken salad croissant sandwich - featured image
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A creamy chicken salad with sweet red grapes and crunchy toasted pecans, piled high on a warm, flaky croissant. This easy, no-cook lunch is perfect for picnics, brunches, or a quick, satisfying meal.

Ingredients

Scale
  • 2 cups cooked chicken breast, finely chopped or shredded (about 2 cups)
  • 1 cup red seedless grapes, halved
  • ½ cup pecans, roughly chopped and toasted
  • ⅓ cup mayonnaise (full-fat recommended)
  • ¼ cup plain Greek yogurt (2% or full-fat)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh chives or parsley, chopped (optional)
  • 4 large croissants (bakery-style)
  • Butter lettuce or arugula (optional, for serving)

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add chopped pecans in a single layer. Shake the pan every 30 seconds until fragrant and slightly darker, about 3-4 minutes. Remove to a plate to cool completely.
  2. Prep the chicken: If using rotisserie chicken, remove skin and bones. Finely chop or shred the meat into bite-sized pieces. You should have about 2 cups.
  3. Halve the grapes: Wash and dry the grapes thoroughly. Slice each grape in half lengthwise. Quarter any large grapes.
  4. Make the dressing: In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth. Season with salt and pepper.
  5. Combine chicken and grapes: Add the chopped chicken and halved grapes to the dressing. Fold gently until everything is coated. Do not overmix.
  6. Fold in pecans and herbs: Gently fold in the cooled toasted pecans and fresh herbs (if using).
  7. Chill: Refrigerate the chicken salad for at least 20 minutes to allow flavors to meld.
  8. Prepare the croissants: Split croissants horizontally with a serrated knife. For warm croissants, place cut-side up on a baking sheet and warm in a 350°F oven for 3-4 minutes.
  9. Assemble sandwiches: If using lettuce, place a few leaves on the bottom half of each croissant. Spoon about ½ to ¾ cup of chicken salad on top. Place the top half of the croissant on and press gently.
  10. Serve immediately: Best eaten within an hour of assembly.

Notes

Toast pecans just before using for maximum crunch. Pat grapes dry to prevent watery salad. Chill chicken salad before serving for best flavor. Store chicken salad and croissants separately; assemble just before eating.

Nutrition

Keywords: chicken salad, croissant sandwich, grape pecan chicken salad, easy lunch, picnic recipe, no-cook meal

Find it online: https://breezybake.com/creamy-grape-and-pecan-chicken-salad-croissant-sandwich/