Mother’s Day Chicken Salad Croissant
Celebrate Mother’s Day with this delicious Chicken Salad Croissant, featuring tender chicken mixed with fresh herbs and zesty lemon, all nestled in a flaky, buttery croissant. This dish not only tantalizes your taste buds but also evokes warm memories of family gatherings and laughter. Perfect for brunch or lunch, it’s an elegant addition to any occasion that will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Brunch
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup celery, diced (about 2 stalks)
- 1/4 cup green onions, thinly sliced
- Juice of 1 lemon
- 4 large croissants
Instructions
- Prepare the Chicken: Boil or poach chicken breasts in salted water for 15-20 minutes until fully cooked. Let them cool slightly.
- Shred the Chicken: Use two forks to shred the chicken into bite-sized pieces.
- Create the Dressing: In a large bowl, mix mayonnaise (or yogurt), lemon juice, dill, parsley, salt, and pepper until smooth.
- Combine Ingredients: Fold in shredded chicken, diced celery, and green onions until evenly coated.
- Assemble Croissants: Slice croissants in half and generously fill each half with the chicken salad mixture.
- Garnish & Serve: Sprinkle additional herbs on top and serve immediately or chill before serving.
Nutrition
- Serving Size: 1 croissant filled (approximately 200g)
- Calories: 480
- Sugar: 3g
- Sodium: 610mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
Keywords: For added sweetness, consider mixing in halved grapes or crunchy almonds for texture. Store leftover chicken salad in an airtight container for up to three days; enjoy it cold for best flavor.