Chicken salad croissants
Rotisserie chicken in a light mayo and yogurt dressing with crunchy celery, juicy red grapes and toasted pecans, piled into buttery croissants.
- Prep
- 15 min
- Cook
- 3 min
- Serves
- 6
- Per serve
- 600 kcal
Ingredients
Method
Toast the pecans in a dry skillet over medium heat, shaking often, until fragrant and a shade darker. Tip onto a board to cool, then roughly chop.
While they toast, pull the chicken off the bone and chop it into small pieces.
In a large bowl, stir together the mayonnaise, yogurt, mustard and lemon juice with a good pinch of salt and pepper.
Add the chicken, celery, grapes, pecans and herbs and fold together until evenly coated. Taste and season.
Split the croissants, line each with a lettuce leaf and pile in the chicken salad. Serve right away, or pack the filling cold and fill the croissants when you're ready to eat.
Tips
- For a picnic, pack the chicken salad in a sealed container in a cooler and the croissants separately, then fill them on site so they stay flaky. Keep it in a cooler with ice packs (under 40°F) until you eat, and don't leave it out for more than 2 hours, or 1 hour when it's above 90°F.
- Chop the chicken fairly small so the salad holds together in the croissant rather than falling out the sides.
- The filling keeps for 3 days in the fridge, and works just as well in lettuce cups or on toasted wheat bread.
