This is the chicken salad you get at a nice tea room. Tender chicken is mixed with sweet red grapes, crunchy celery, toasted pecans and a creamy dressing, then piled onto buttery croissants. It is perfect for lunch, showers and potlucks.
Why You’ll Love It
- Tea room classic.
- No cooking with rotisserie chicken.
- Great for showers and lunches.
What You Need
- 3 cups cooked chicken (diced or shredded)
- 1 cup red grapes (halved)
- 1/2 cup celery (diced)
- 1/2 cup pecans (toasted and chopped)
- 3/4 cup mayonnaise
- 1 tbsp honey
- 1 tsp lemon juice
- 6 croissants (split)
How to Make Grape and Pecan Chicken Salad Croissants
- Whisk the mayonnaise, honey and lemon juice.
- Stir in the chicken, grapes, celery and pecans.
- Season with salt and pepper.
- Chill 30 minutes.
- Fill the croissants with chicken salad and lettuce.
- Serve cold.
Tips
- Rotisserie chicken makes it fast.
- Toast the pecans for flavor.
- Add a pinch of curry powder for a twist.
Serving and Storing
Chicken salad keeps 3 days in the fridge. Fill croissants just before serving.
Frequently Asked Questions
Can I use Greek yogurt?
Yes, half and half with mayo.
Can I use walnuts?
Yes.
Can I serve it on lettuce?
Yes, for a lighter lunch.
Grape and Pecan Chicken Salad Croissants
Creamy chicken salad with red grapes, celery and toasted pecans piled on buttery croissants. A ladies' lunch favorite.
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Ingredients
- 3 cups cooked chicken diced or shredded
- 1 cup red grapes halved
- 1/2 cup celery diced
- 1/2 cup pecans toasted and chopped
- 3/4 cup mayonnaise
- 1 tbsp honey
- 1 tsp lemon juice
- 6 croissants split
Instructions
- Whisk the mayonnaise, honey and lemon juice.
- Stir in the chicken, grapes, celery and pecans.
- Season with salt and pepper.
- Chill 30 minutes.
- Fill the croissants with chicken salad and lettuce.
- Serve cold.
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