Description
Experience the joy of Mother’s Day with these Chicken Salad Croissants, featuring flaky, buttery croissants filled with a creamy, herb-infused chicken salad. This delightful dish combines tender chicken, crisp veggies, and zesty lemon juice for a burst of flavor that will delight your taste buds. Perfect for brunch or a picnic, it’s a meal that will create lasting memories around the table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 stalks celery, diced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
- 4 large croissants
Instructions
- Poach the chicken breasts in lightly salted water over medium heat for about 15-20 minutes until cooked through. Let cool before shredding.
- In a large bowl, combine shredded chicken with mayonnaise, Greek yogurt, lemon juice, diced celery, dill, parsley, and green onions. Mix until well combined.
- Taste and adjust seasoning with salt and pepper; add extra lemon juice if desired.
- Slice each croissant in half horizontally to create pockets.
- Generously fill each croissant half with the chicken salad mixture.
- Serve on a platter garnished with extra herbs or lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 filled croissant
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg