Friday, June 27, 2014

Croissant Cranberry Chicken Salad Sandwich

This is a perfect sandwich, made with roasted chicken, celery, dried cranberries, then tossed in a delicious mayonnaise flavored with salt, pepper and dry mustard. Great for a picnic on the beach, brunch, lunch, or dinner with a garden salad. A yummy sandwich that everyone will love..

  • 4 cups diced, cooked chicken (about 2-4 chicken breast, depending on size you use)To cook the chicken, drizzle the chicken breasts with olive oil and salt & pepper and bake at 350°F for 30-40 minutes or until browned slightly and cooked. 
  • 1 large celery stalk, diced
  • 1-2 green onions, sliced
  • ¾ cup dried cranberries
  • ½ cup pine nuts, toasted ( if desired)
  • ½ cup mayonnaise
  • ¼ - ½ teaspoon dry mustard powder
  • Salt & pepper to taste
  • Croissant’s
  • Optional: Red Grapes, sliced in half if desired


  1. Add all of the ingredients to a large bowl, and stir with a fork to combine.
  2. Use a fork, shred the chicken into large chunks. 
  3. If the salad is a little dry, add one tablespoon of mayo at a time until you reach the right consistency. Taste and adjust salt and pepper if needed.
  4. Refrigerate for at least 30 minutes before serving to allow the flavors combine.
  5. Serve on croissants. 
  6. Note: In a non stick pan place pine nuts on low flame and toast just until fragrant just for a minute or two. 

1 comment:

Becky from TN said...

This is wonderful. I used PECANS instead of pine nuts....delicious. You can also stuff a tomato with this chicken salad....yum, so good.