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Chicken Salad Croissant Sandwiches

 Chicken Salad Croissant Sandwiches
Parmesan cheese and dill make this the most incredible chicken salad I’ve ever tasted. For the no-cook version, use canned chicken. These sandwiches are a simple entree to serve at parties, showers or picnics.—Jaclyn Bell, Logan, Utah
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 cups shredded cooked chicken breast
  • 1 cup seedless red grapes, halved
  • 1/2 cup chopped cashews
  • 1 celery rib, chopped
  • 1/3 cup grated Parmesan cheese
  • 1 green onion, chopped
  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk
  • 2 teaspoons lemon juice
  • 1 teaspoon dill weed
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 croissants, split

Directions

  • In a small bowl, combine the first six ingredients. In another bowl,
  • whisk mayonnaise, buttermilk, lemon juice and seasonings. Pour over
  • chicken mixture; mix well. Spoon chicken salad onto croissant
  • bottoms. Replace tops. Yield: 4 servings.
Nutritional Facts: 1 sandwich equals 706 calories,

2 of 2

Chicken Salad Croissant Sandwiches (continued)

Nutritional Facts: 46 g fat (13 g saturated fat), 109 mg cholesterol, 1,009 mg sodium, 41 g carbohydrate, 3 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.