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Easy Chicken Salad on Croissants

A quick, 15-minute cold chicken salad featuring shredded rotisserie chicken, crisp celery, sweet grapes, dried cherries, and toasted pecans on flaky croissants. Perfect for weekday lunches and meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups cubed cooked chicken rotisserie breast meat works well
  • 2/3 cup dried cherries, coarsely chopped
  • 1/3 cup celery, finely chopped
  • 1/2 cup green grapes, halved
  • 1/3 cup pecans, chopped and toasted
  • 1/3 cup Olive Oil Miracle Whip or traditional mayonnaise
  • 6 pc large croissants, split horizontally
  • salt and pepper to taste

Method
 

  1. In a large mixing bowl, combine the cubed chicken, chopped dried cherries, chopped celery, halved green grapes, and toasted pecans.
  2. Add 1/4 cup of the Olive Oil Miracle Whip or mayonnaise to the bowl. Stir gently until all ingredients are evenly coated. If the mixture seems dry, add the remaining dressing one tablespoon at a time.
  3. Season the mixture with a pinch of salt and fresh black pepper to taste, stirring gently to distribute.
  4. Use a serrated knife to slice the croissants in half horizontally.
  5. Spoon approximately 1/2 cup of the chicken salad mixture onto the bottom half of each croissant.

Notes

To toast the pecans, place them in a dry skillet over medium heat for 3 to 4 minutes, tossing frequently until fragrant. Let them cool completely before adding to the salad.
If making ahead for meal prep, store the chicken salad mixture in an airtight container in the fridge for up to 4 days. Assemble the sandwiches right before serving to keep the pastries from getting soft.