Go Back
–+ servings
Ultra close-up macro of flaky butter croissant stuffed with creamy cranberry pecan chicken salad
Roberto Tighe

Cranberry Pecan Chicken Salad Croissants

Succulent shredded rotisserie chicken tossed with sweet ruby dried cranberries, toasted buttery pecans, crisp celery, and fresh dill in a creamy Greek yogurt Dijon dressing. Served inside bakery-fresh flaky croissants for an effortless 15-minute gourmet autumn lunch!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 croissant sandwiches
Course: Brunch, Lunch, Sandwich
Cuisine: American, Deli Classics, Fall Seasonal
Calories: 485
Ingredients Method Nutrition

Ingredients
  

Chicken Salad Filling
  • 3 cups shredded cooked chicken cold or room temp
  • ¾ cup dried cranberries plump
  • ¾ cup pecans toasted and chopped
  • 2 stalks celery finely diced
  • 2 stalks green onions thinly sliced
Creamy Herb Dressing
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt for tang & lightness
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoon fresh dill finely chopped
  • ½ teaspoon kosher salt and black pepper to taste
For Serving
  • 4 large butter croissants lightly toasted if desired
  • 4 leaves green leaf lettuce

Method
 

Preparation Steps
  1. In a small dry skillet over medium heat, toast the chopped pecans for 3 to 4 minutes until fragrant and lightly golden. Transfer to a small plate to cool completely so they stay crunchy.
  2. In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, honey, chopped fresh dill, kosher salt, and freshly cracked black pepper until smooth and velvety.
  3. In a large salad bowl, combine the shredded chicken, dried cranberries, cooled toasted pecans, finely diced celery, and sliced green onions.
  4. Pour the dressing over the chicken mixture and gently fold everything together with a spatula until evenly coated. Taste and adjust salt, pepper, or lemon juice as desired.
  5. Slice the croissants horizontally. Place a crisp lettuce leaf on the bottom half of each croissant to create a moisture barrier, then pile high with a generous scoop of cranberry pecan chicken salad.
  6. Cap with the top half of the croissant, slice gently in half with a serrated bread knife, and serve immediately alongside kettle chips and dill pickle spears.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 36gProtein: 28gFat: 26gSaturated Fat: 8gCholesterol: 75mgSodium: 560mgPotassium: 420mgFiber: 4gSugar: 16gVitamin A: 620IUVitamin C: 6mgCalcium: 75mgIron: 2.1mg

Tried this recipe?

Let us know how it was!