Picnic Chicken Salad Croissants (Print)

Tender chicken and sweet grapes combine in buttery croissants with a creamy dressing, perfect for outdoor meals.

# Ingredients:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Produce

02 - 1 cup red seedless grapes, halved
03 - 1/2 cup celery, finely chopped
04 - 2 tablespoons fresh parsley, chopped

→ Dairy

05 - 1/2 cup mayonnaise
06 - 1/4 cup plain Greek yogurt

→ Pantry

07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Bread

11 - 4 large croissants, split

# Directions:

01 - In a large bowl, combine mayonnaise, Greek yogurt, Dijon mustard, honey, salt, and black pepper. Mix thoroughly to create a cohesive dressing.
02 - Add diced chicken, halved grapes, chopped celery, and parsley to the bowl. Stir gently until all components are evenly coated with dressing.
03 - Taste the chicken salad and adjust salt, pepper, or mustard as needed to balance flavors.
04 - Split each croissant horizontally. Spoon a generous portion of chicken salad onto the bottom half of each croissant, then close with the top.
05 - Serve immediately or wrap in parchment paper and refrigerate until ready to transport for your picnic.

# Expert Tips:

01 -
  • The grapes add unexpected pops of sweetness that keep you reaching for another bite.
  • Everything comes together in minutes, but tastes like you spent way more time in the kitchen.
  • It travels beautifully and actually tastes better after sitting wrapped up for a few hours.
02 -
  • Don't make these more than a few hours ahead or your beautiful croissants will start to soften from the filling's moisture—wrap and chill if you must, but they're best assembled close to eating time.
  • Taste the chicken salad filling before it goes into the croissants because that's your only chance to fix the seasoning without looking foolish.
03 -
  • Use leftover rotisserie chicken from the grocery store and you'll have these ready in the time it takes to chop celery and grapes.
  • Pack these in a small cooler with ice packs for a picnic and they'll taste refreshingly cold and better than if you made them hours before.
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