Chicken Salad Croissant Recipe
Discover the ultimate Chicken Salad Croissant Recipe for a delicious and easy-to-make lunch or brunch. Perfectly seasoned chicken salad served in flaky croissants, making for a satisfying and elegant meal. Try this recipe today!
Ingredients
- 2-3 boneless skinless chicken breasts
- Olive oil
- Salt
- Pepper
- Garlic powder optional
- Paprika optional
Prepare the Chicken Salad
- 2-3 cups cooked chicken shredded or diced
- 1/2 cup mayonnaise adjust to taste
- 1/4 cup finely diced celery
- 1/4 cup finely diced onions red or green
- 1/4 cup halved grapes or diced apples optional
- 1/4 cup chopped nuts pecans, walnuts, or roasted pepitas (optional)
- 1 tablespoon Dijon mustard optional for a tangy kick
- Salt and pepper to taste
- Fresh herbs parsley, dill, or chives (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This temperature allows the chicken to cook through without drying out.
- Prepare the Chicken: Place the chicken breasts on a baking sheet lined with parchment paper or foil for easy cleanup. Drizzle a bit of olive oil over each breast, then rub it in to coat evenly. This helps keep the chicken moist during baking.
- Season the Chicken: Generously season both sides of the chicken breasts with salt and pepper. For added flavor, sprinkle on garlic powder and paprika. You can also add herbs like thyme or rosemary if you like.
- Bake the Chicken: Place the chicken breasts in the preheated oven and bake for 20-25 minutes, depending on the thickness of the breasts. The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check this using a meat thermometer inserted into the thickest part of the breast.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
- Shred or Dice the Chicken: After resting, shred or dice the chicken into bite-sized pieces, depending on your preference. Shredded chicken creates a more cohesive salad, while diced chicken gives a chunkier texture.