Chicken Salad Croissants

Chicken Salad Croissants

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Vicki Butts (lazyme)


This simple chicken salad is made into sandwiches served on croissants. Although the recipe gives directions for microwaving the chicken, feel free to use leftovers or canned chicken. From Betty Crocker.


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20 Min
No-Cook or Other


  • 2
    boneless skinless chicken breast halves (1/2 pound)
  • 1/4 c
    creamy ranch dressing, or more to taste
  • 1/2 tsp
    yellow mustard
  • 1/4 c
    chopped cucumber
  • 1/4 c
    chopped tomato
  • 2 Tbsp
    chopped cashews
  • 2
    croissants, split
  • 1 Tbsp
    butter (or margarine, mayonnaise, or salad dressing)
  • ·
    lettuce, optional

How to Make Chicken Salad Croissants


  1. Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Uncover and refrigerate about 10 minutes or until cool enough to handle.
  2. Cut chicken into 1/4-inch pieces. Toss chicken, dressing, mustard, cucumber, tomato and cashews. Cover and refrigerate about 1 hour or until chilled.
  3. Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.
  4. Time Saver:
    Use leftover cooked chicken, or purchase chopped cooked chicken from your supermarket.

Printable Recipe Card

About Chicken Salad Croissants

Course/Dish: Chicken Salads Sandwiches
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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