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Calling all chicken salad lovers!!! This one is for you!! The only thing better than chicken salad, is fresh chicken salad and it is so easy to make! Perfect for a quick lunch on the go or even a yummy dinner! I like to make my chicken salad fresh because I feel as though the flavors are better and there are no added preservatives! It is a win win!
I use fresh chicken breast because that is one of my favorite parts of the chick, but you can use whatever part you like. The breast does offer a lot more meat though which is a plus. I use a fillet knife to cut up my chicken before cooking and I highly suggest using one as well. It is sharp enough to cut right through the chicken and does not beat up the meat. Making sure your knife is sharp enough to cut the meat cleanly is extremely important, especially for cooking purposes. Making sure that all of the meat is cut the same size is also important so that they all cook at the same rate. Cooking the meat in a good non-stick stir-fry pan is also extremely important because you do not want the chicken to stick to the pan and burn.
In the recipe, you will see that there is onion and celery. Both are optional but I HIGHLY suggest using them. They add extra flavor and also a little crunch of texture which I personally LOVE!
Chicken salad brings back a lot of childhood memories for me. My Grandma loves chicken salad and whenever she would babysit me (a long time ago) there were three things on the menu. Eggo Waffles, Fig Newton Cookies, or chicken salad. A very drastically unique list I know, but those were the favorites of my brother and I when it came to spending the day at Grandma’s.
Now every time I take a bite of my chicken salad sandwich, it brings back those memories, something very comforting.
I like to take my chicken salad up a notch though. I love a nice, fresh, flakey croissant and that is the perfect bread product to house some yummy chicken salad. Now I am going to share one of my biggest secrets for the perfect croissant chicken salad sandwich. Are you ready for it?
I like to give my croissant a little toast before I put my chicken salad on it, so I put it in the toaster over just until it gets a little crispy. This gives the perfect, and I mean perfect, texture to this sandwich. It is so succulent in delicious, you are not going to be able to get enough of it!
When I cook up my chicken, I always put a tiny bit aside to share with Brindle. We all know how much dogs LOVE chicken, so I add it to her dinner bowl as a little special treat. With the holidays coming up, my dog deserves some early presents!
I also made a little healthy alternative. My father is on a low carb diet, so he could not have the croissant. He put a dabble of chicken salad on his plate and paired it with Crunchmaster multi-grain crackers. I couldn’t resist trying some and it was delicious! So do not fear all my low card dieters, this recipe can still be perfect for you as well! Switching out mayo with some avocado could make it even healthier! There are so many options with this extremely versatile meal! Don’t be afraid to get creative with it and most importantly, enjoy!
- 2 Chicken Breasts
- 4 tbsp mayo
- Celery- Optional
- Olive Oil to cook the chicken in
- Croissants (amount depends on how many sandwiches are being made)
- Chicken Salad:
- Cut the chicken breast into even cubes.
- Cook the chicken in a non-stick stir-fry pan. Cook with olive oil.
- Strain the oil out of the chicken.
- Put the chicken in a bowl and shred with a fork or place the chicken in a blender and pulse it a few times til shredded.
- Add mayo (and onion and celery if desired.
- Cut the croissant in half.
- Toast lightly in toaster oven.
- Spread chicken salad on the croissant.