Print

Fresh Greek Yogurt Chicken Salad Croissant Sandwich

fresh greek yogurt chicken salad croissant sandwich - featured image

A light and creamy chicken salad sandwich made with Greek yogurt instead of mayo, served on flaky buttery croissants. Quick to prepare and perfect for a satisfying homemade lunch.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped (rotisserie chicken recommended)
  • ½ cup plain Greek yogurt
  • ½ cup finely diced celery
  • ½ cup red grapes, halved (optional but recommended)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley or dill
  • Salt and pepper to taste
  • 4 fresh buttery croissants

Instructions

  1. Prepare the chicken by shredding or chopping into bite-sized pieces, removing skin and bones if using rotisserie chicken.
  2. Finely dice celery, halve red grapes, and chop fresh herbs like parsley or dill.
  3. In a medium bowl, combine Greek yogurt, Dijon mustard, and lemon juice. Stir until smooth and season with salt and pepper.
  4. Add the shredded chicken, celery, grapes, and herbs to the bowl with the dressing. Gently fold until evenly coated. Adjust seasoning if needed.
  5. Slice croissants horizontally without cutting all the way through to create a pocket. Optionally, toast croissants lightly in a pan or oven for 3-5 minutes.
  6. Spoon the chicken salad generously into each croissant, being careful not to overfill.
  7. Serve immediately for best freshness. If making ahead, assemble just before serving.

Notes

If the chicken salad is too thick, add a splash of milk or more Greek yogurt to loosen. Fold gently to avoid crushing grapes and keep celery crisp. Toast croissants lightly for added crunch. Assemble sandwiches just before serving to prevent sogginess.

Nutrition

Keywords: chicken salad, Greek yogurt, croissant sandwich, easy lunch, healthy chicken salad, quick sandwich, homemade lunch