Southern Lady Chicken Salad

Linda Edwards


Our neighborhood coffee shop serves the best Chicken salad croissant sandwiches.

When I saw this recipe in Southern Lady magazine, I knew I had to try it. It is as good or better and I can make it myself!

(photo is from Southern Lady)

★★★★★ 1 vote
20 Min


8 c
chopped cooked chicken
2 c
halved red seedless grapes
1 1/4 c
toasted chopped pecans
1/2 c
chopped green onion
10 slice
bacon, cooked and crumbled
1 1/2 c
1 c
sour cream
2 Tbsp
dijon mustard
1 Tbsp
chopped fresh thyme
1 1/4 tsp
1 tsp
ground black pepper


1. In a large bowl, combine chicken, grapes, pecans, green onion, and bacon.
2. In a separate bowl, combine mayonnaise, sour cream, mustard, thyme, salt, and pepper. Combine mayonnaise mixture with chicken mixture.
3Cover, and refrigerate until ready to serve. Serve on croissants.
4To toast pecans - preheat oven to 350 degrees - put pecans on a lightly sprayed or parchment lined baking sheet (spray pecans with a little butter if you have it) and heat them about 5 minutes. (Don't leave them in too long.)

About this Recipe

Course/Dish: Chicken Salads