Sandwiches

Serving

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Chicken Salad Sandwich

Name: Chicken Salad Sandwich
Total time: 15 min
Yield: 4 servings
Cuisine: Sandwiches
Ingredients: 1 cup cooked chicken breast (shredded or diced); 3 tbsp mayonnaise; 2 tbsp finely diced celery; 1/4 cup red grapes (halved); 1/2 tsp Dijon mustard; salt and pepper to taste; 1 large; flaky butter croissant

Shredded chicken mixed with mayonnaise and seasonings, perfect for a light lunch.

15 minutes

Serves 4

Lunch

7 min prep

11 min cook

Contains common allergens

celery Egg Dairy mustard Wheat

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

5 steps

1
Prepare the chicken by finely chopping or shredding cold, cooked chicken breast into a mixing bowl. Ensure pieces are bite-sized for easy eating.
2
Add the mayonnaise, diced celery, halved grapes, and Dijon mustard to the bowl. Gently fold the ingredients together until the chicken is evenly coated.
3
Season the mixture with a pinch of salt and black pepper, tasting and adjusting the seasoning as needed.
4
Carefully slice the croissant in half horizontally using a serrated knife, being careful not to crush its delicate, flaky structure.
5
Generously scoop the chicken salad onto the bottom half of the croissant. Place the top half over the salad and press down very gently. Serve immediately.

Chicken Salad Sandwich — plated and served — Serving moment. How Chicken Salad Sandwich looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

69/100

Works for many families

Allergen-friendly 50

Kid-friendly 85

Weeknight-easy 96

Budget-friendly 72

Great leftovers 56

Pantry-friendly 41

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

145

Calories

13 g

Protein

2 g

Carbs

9 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Chicken salad began as a way to use leftover roast or boiled chicken and became a fixture of American luncheons and tearooms by the late 1800s. The grape-and-celery version here is the lighter, slightly sweet style associated with deli and cafe menus, where the fruit and the flaky croissant turn a thrifty leftover into something that feels indulgent.

Listahan note

This version starts with cold cooked chicken folded gently with halved grapes and Dijon, and it serves the salad in a flaky butter croissant split carefully so its delicate layers stay intact under the filling.

Technique cues

Folding rather than stirring keeps the chicken in tender, distinct pieces instead of mashing it into a paste.
Using cold cooked chicken lets it hold its shape and absorb the dressing without weeping liquid the way warm chicken would.
Halving the grapes exposes their juice in measured bursts of sweetness rather than whole grapes that roll off the bread.

Kitchen flow

Parallel prep: Halve the grapes and dice the celery while the cooked chicken chills and you whisk the dressing.
Make-ahead: Mix the chicken salad up to a day ahead so the flavors meld; fill the croissant only at serving.
Leftover move: Scoop leftover salad over greens or into endive leaves for a no-bread lunch.
Cleanup rhythm: Wash the cutting board promptly after handling cooked chicken to keep the workspace clean.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

cooked chicken breast

Main protein

Purpose: It is the base of the salad, and its bite-sized texture determines the whole result.

Handling: Chop or shred cold chicken into even bite-sized pieces before mixing.

Adaptation: Shredded rotisserie chicken adds more flavor and saves the cooking step.

red grapes

Sweet accent

Purpose: Their juicy sweetness is the signature lift that distinguishes this from a plain chicken salad.

Handling: Halve them so the juice releases evenly and they stay put in the sandwich.

Adaptation: Diced apple or dried cranberries give sweetness with more crunch or chew.

celery

Crunch

Purpose: It adds the crisp snap that balances the soft chicken and grapes.

Handling: Dice it finely so the crunch threads through every bite.

Adaptation: Toasted slivered almonds add crunch with nutty richness if celery is unwanted.

Dijon mustard

Tangy seasoning

Purpose: A small amount sharpens the creamy dressing and keeps the salad from tasting flat.

Handling: Whisk it into the mayonnaise before folding so it disperses evenly.

Adaptation: A squeeze of lemon gives brightness without the mustard note.

butter croissant

Structure

Purpose: Its flaky, buttery layers make the sandwich feel like a treat and cradle the salad.

Handling: Slice carefully with a serrated knife so the delicate layers do not crush.

Adaptation: A soft brioche bun holds the salad more sturdily with a similar richness.

Technique notes

Dress the salad lightly; the flaky croissant adds richness, so it does not need a heavy hand of mayonnaise.
Fill the croissant just before serving so its layers stay crisp rather than going limp under the moist salad.
Taste and adjust seasoning after folding, since cold dulls salt and the salad may need a little more.

Ingredient swaps

Dairy-free direction: Serve the salad on a dairy-free roll or over greens, since the croissant is the only dairy here.
Mustard-free direction: Replace the Dijon with a squeeze of lemon for brightness without the mustard.
Lower-sodium direction: Season with herbs and lemon rather than salt and use unsalted cooked chicken.

Serve alongside

Fresh fruit cup
Kettle chips
Baby spinach salad
Cup of chilled gazpacho
Iced green tea
Sparkling lemonade
Crisp white wine

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate the chicken salad in a sealed container for up to 3 days; keep the croissant separate.
Serve cold; this salad is not reheated, and a filled croissant should be eaten the day it is built.
Freezing is not recommended, as the mayonnaise separates and the grapes turn mushy on thaw.

Equipment

Medium mixing bowl
Sharp knife and cutting board
Serrated knife for the croissant
Spatula for folding

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