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Creamy Chicken Salad Croissant Sandwich Recipe

These Croissant Sandwiches are easy to make and loaded with flavour. This truly is the best way to use chicken salad!

croissant sandwich on wooden board with croissants and chicken salad blurred in background

Chicken Salad for Croissants

Chicken salad is a classic for a reason — it’s versatile, comforting and perfect for sandwiches. Below is a straightforward version that balances creaminess, acidity and texture. Use leftover roast chicken if you have it, or cook chicken fresh if needed.

  • Chicken – Leftover roast or rotisserie chicken works best. Shred or dice about 2 packed cups (250–300g). If cooking fresh, two large chicken breasts (around 400g) can be pan-fried and simmered until cooked through, then cubed.
  • Dressing – A 50/50 mix of mayo and plain Greek yogurt creates a creamy but not overly rich dressing. Add lemon juice and Dijon mustard for brightness and a touch of heat. Season with salt and pepper to taste.
  • Salad Mix-ins – For contrast and crunch include bacon, pecans or walnuts, celery, red onion and dried cranberries. These add salty, sweet and crunchy notes that complement the buttery croissant.

Can I make chicken salad ahead of time?

Yes. Making it a few hours in advance lets the flavours meld and softens the dressing. How long it keeps depends on when the chicken was cooked: if the chicken is fresh that day, the salad will keep for 2–3 days tightly covered in the fridge.

Process shots: add dressing ingredients to small bowl, stir to combine, cube chicken and add to larger bowl, add fillings, pour in dressing, stir to combine.

6 step by step photos showing how to make chicken salad

Chicken Salad Croissants

A croissant sandwich may sound indulgent, but it works beautifully with chicken salad. Choose all-butter croissants and aim for the largest ones you can find for generous sandwiches. This recipe will yield about 4–5 sandwiches depending on croissant size and how much filling you use.

Croissant Sandwiches for a crowd

These are great for lunch or a casual gathering. For parties, swap in mini croissants to make bite-sized sandwiches that are easy to grab and serve.

Do I have to use croissants?

Not at all. If you prefer, use sliced bread or wraps. Toast the bread or tightly wrap the filling to keep the chicken salad secure and prevent sogginess.

Process shots: place croissant on chopping board, slice open, add chicken salad, fold over.

4 step by step photos showing how to make a croissant sandwich

Serving Croissant Sandwiches

These sandwiches are ready to enjoy as soon as you assemble them. No need to slice them unless you want to; they’re perfectly satisfying whole.

What to serve with chicken salad croissant sandwiches?

  • Crisp/Chip Recommendation: Salt & Vinegar crisps pair well and cut through the richness.
  • Side Recommendation: For brunch serve with hash browns; for a heartier lunch consider garlic parmesan fries.

Now for the full recipe so you can make these chicken salad croissant sandwiches at home.

overhead shot of hand holding two croissant sandwiches

How to make a Croissant Sandwich (Full Recipe & Video)

overhead shot of hand holding two croissant sandwiches

Chicken Salad Croissant Sandwich

These Croissant Sandwiches are easy to make and loaded with flavour. This truly is the best way to use chicken salad!
5 from 6 votes
Course: lunch
Cuisine: American, Austrian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 – 5
Calories per serving: 718kcal
Author: Chris
Cost per serving: £3 / $4

Equipment

  • Small Mixing Bowl
  • Medium Mixing Bowl
  • Spatula
  • Sharp Knife & Chopping Board
  • Tray or Pan (to cook bacon)

Ingredients

Chicken Salad

  • 4-5 All Butter Croissants
  • 2 packed cups / 250-300g Cooked/Rotisserie Chicken, diced into small cubes
  • 4 single rashers of Bacon, cooked, cooled & chopped
  • 1/4 cup / 40g Dried Cranberries, roughly diced
  • 1/4 cup / 35g Pecans or Walnuts, roughly diced
  • 1/4 cup finely diced Red Onion (approx 1/2 small onion)
  • 1 rib of Celery, finely diced

Chicken Salad Dressing

  • 1/2 cup / 120g Mayo
  • 1/2 cup / 120g Greek Yogurt (or any plain yogurt)
  • 1/2 Lemon, juice only (or 1 tbsp apple cider vinegar)
  • 1 tsp Dijon Mustard
  • Salt & Pepper, to taste

Instructions

  • In a small mixing bowl combine mayo, yogurt, lemon juice, Dijon mustard and a pinch of salt and pepper. Stir until smooth.
  • In a larger bowl add the diced chicken, celery, cranberries, chopped bacon, red onion and nuts. Pour in the dressing and toss until everything is evenly coated.
  • Slice open croissants, fill with the chicken salad and fold closed. Serve immediately.

Quick Demo

Notes

a) Croissants/Serving – Depending on croissant size and how much filling you use, you’ll get 4–5 sandwiches (6 if croissants are small or filling is minimal).
b) Croissants for a crowd – Use mini croissants to make many small sandwiches for entertaining.
c) Make ahead – If the chicken was cooked the same day, the salad can be kept for 2–3 days in the fridge when tightly covered.
d) Cooking fresh chicken – To cook fresh, sear two large breasts, add a splash of water or stock, cover and simmer until cooked through (8–12 minutes depending on size). Dice and use as directed.
e) Calories – Nutrition shown is based on 4 large croissants and is provided as guidance.
*Nutrition and cost figures are estimates for guidance.

Tried this recipe?Share your version and tag @somethingaboutsandwiches on social media if you like.

Love a salad sandwich? Check out the Tuna Salad Sandwich for another great option.

For more sandwiches using leftover chicken, try these:

Leftover Chicken Sandwiches

  • Chicken Waldorf Salad Sandwich
  • Chicken, Bacon & Ranch Sandwich
  • Coronation Chicken Sandwich
  • Chicken Mayo Sandwich
  • All Leftover Chicken Sandwiches collection

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