These are soft, buttery croissants filled with creamy chicken salad—perfect for brunch, parties, or make-ahead lunches. Exactly like the image: fluffy croissants generously stuffed and irresistible.
🧾 Ingredients (Serves 10–12)
For the Chicken Salad
- 3 cups cooked chicken, finely chopped or shredded (rotisserie works great)
- ¾ cup mayonnaise (adjust to taste)
- ¼ cup cream cheese, softened (for extra creaminess)
- 1 cup celery, finely diced
- ⅓ cup dried cranberries (or grapes, chopped)
- ¼ cup green onions, finely sliced
- ¼ cup toasted nuts (almonds or pecans – optional)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (optional but recommended)
- Salt & black pepper, to taste
For Assembly
- 10–12 mini croissants (or 6–8 large croissants)
- Fresh parsley or dill (optional garnish)
👩🍳 Instructions
1️⃣ Make the Chicken Salad
In a large bowl:
- Add chicken, mayonnaise, and cream cheese.
- Mix until creamy and well combined.
2️⃣ Add Crunch & Flavor
- Fold in celery, cranberries, green onions, and nuts.
- Add lemon juice, Dijon mustard, salt, and pepper.
- Taste and adjust seasoning.
👉 Chill for 20–30 minutes for best flavor (optional but recommended).
3️⃣ Prepare Croissants
- Slice croissants lengthwise (do not cut all the way through).
- Gently open and fluff the inside.
4️⃣ Fill & Serve
- Generously spoon chicken salad into each croissant.
- Garnish with herbs if desired.
- Serve immediately or cover and refrigerate.
🧊 Storage
- Chicken salad keeps up to 3 days refrigerated.
- Best to fill croissants just before serving to keep them fresh.
🔁 Variations
- High-Protein: Use Greek yogurt for half the mayo.
- Low-Carb Option: Serve chicken salad in lettuce cups instead.
- Spicy: Add chopped jalapeños or a pinch of chili flakes.
- Sweet & Savory: Swap cranberries for diced apples.
