Go Back
Homemade Chicken Croissants photo
Print Recipe Save it for later

Chicken Croissants

A light, fruity chicken salad served on buttery croissants for an easy, crowd-pleasing sandwich.
Prep Time15 minutes
Total Time15 minutes
Servings: 6 sandwiches

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 cups cooked, diced chicken breast
  • 2 medium apples, diced
  • 8 ounces crushed pineapple or chopped tidbits, well drained
  • 1/4 cup regular or golden raisins
  • 2 tablespoons mango chutney
  • 6 medium croissants, sliced in half

Instructions

  • In a medium bowl, whisk together the mayonnaise, orange juice, curry powder, and salt until smooth and evenly combined.
  • Add the diced chicken, diced apples, drained pineapple, raisins, and mango chutney to the bowl; gently fold until everything is well coated with the dressing.
  • If preparing ahead, cover and refrigerate the chicken mixture for up to 12 hours, then stir before serving.
  • To serve, mound the chicken salad onto the bottom halves of the croissants and top with the croissant tops.

Equipment

  • Medium Bowl
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board
  • Spoon or Spatula

Notes

  • Drain pineapple well to avoid a watery filling.
  • Use cooked rotisserie chicken for convenience.
  • Adjust curry powder to taste.
  • Prepare up to 12 hours ahead for flavors to meld.