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–+ servings

Loaded Cranberry Pecan Chicken Salad Croissants

The ultimate bakery-cafe lunch: tender shredded chicken tossed with sweet-tart dried cranberries, toasted crunchy pecans, crisp celery, and fresh dill in a creamy lemon Dijon dressing, served inside buttery, flaky croissants.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Calories: 480
Ingredients Method Nutrition

Ingredients
  

Loaded Chicken Salad
  • 3 cups cooked shredded chicken breast (rotisserie or poached)
  • 3/4 cup dried cranberries
  • 3/4 cup raw pecan halves, lightly toasted and coarsely chopped
  • 2 medium celery stalks, finely diced
  • 3 whole green onions (scallions), thinly sliced
Creamy Herb Dijon Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup plain whole-milk Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, finely minced
  • 1 tsp pure honey
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
For Serving
  • 4 large fresh all-butter bakery croissants, sliced horizontally
  • 4 crisp green leaf lettuce leaves

Method
 

Dressing, Mixing & Assembly
  1. Toast the pecans: Spread pecan halves on a dry skillet over medium heat and toast for 3 to 4 minutes until fragrant and nutty. Remove from heat, let cool slightly, and coarsely chop.
  2. Whisk the creamy dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, minced fresh dill, honey, garlic powder, salt, and black pepper until completely smooth and emulsified.
  3. Toss the salad: In a large mixing bowl, combine the shredded cooked chicken, dried cranberries, toasted chopped pecans, diced celery, and sliced green onions. Pour the dressing over the chicken mixture and gently fold with a spatula until evenly coated.
  4. Chill for maximum flavor: Cover and refrigerate for at least 15 to 30 minutes to allow the chicken to absorb the creamy dressing and herbs.
  5. Assemble croissants: Slice croissants horizontally with a serrated bread knife. Lay a crisp green leaf lettuce on the bottom half of each croissant (this acts as a barrier to keep the pastry flaky). Spoon a generous mound of cranberry pecan chicken salad over the greens, top with the upper croissant half, and serve immediately with chips and pickles!

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 34gProtein: 32gFat: 26gSaturated Fat: 8gCholesterol: 95mgSodium: 620mgPotassium: 410mgFiber: 3gSugar: 12gVitamin A: 540IUVitamin C: 6mgCalcium: 70mgIron: 2.8mg

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