A friend of mine made these Chicken Salad Croissant Sandwiches for a family and friend luncheon after her baby was blessed. They are light and yummy, and I probably ate four of them because they tasted so good. Here’s how to make them:
Chicken Salad Croissant Sandwiches
Author: Lisa Park
Recipe type: Chicken Main Dish
Prep time:
Total time:
These Chicken Salad Croissant Sandwiches are a great option for a summer BBQ with family and friends.
Ingredients
- 4 cups cooked, shredded chicken (prepared in advance*)
- 1 (1 oz.) packet dry Hidden Valley Ranch Dressing
- 1½ cups celery, chopped
- 1½ cups red grapes, halved
- 2 green onions, thinly sliced
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon dry Hidden Valley Ranch Dressing packet
- 1 Tablespoon fresh dill, chopped finely
- 1 small lemon, juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
- Croissant rolls
Instructions
- *Prepare the chicken in advance by placing chicken in a crock pot with a packet of dry Hidden Valley Ranch Dressing. Cook on low for 8-10 hours. Drain and shred chicken. Place in a large bowl.
- Cut up the celery, grapes and green onions. Place in the bowl with the chicken. Toss to combine. Set bowl aside.
- In a small bowl, mix together the mayonnaise, sour cream, 1 teaspoon dry ranch dressing, fresh chopped dill, juiced lemon, salt and pepper. Pour the dressing over the chicken mixture and stir until combined.
- Cover and refrigerate about 6 hours or overnight.
- Serve the chicken salad on croissant rolls.
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