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Easy Chicken Salad with Grapes & Pecans on Croissants

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A quick and easy chicken salad with juicy grapes, crunchy pecans, and tender chicken, served on buttery croissants. Perfect for weeknights, picnics, or any time you need a satisfying meal without the fuss.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (about 1 large rotisserie chicken or 3 cooked chicken breasts)
  • 1 cup red grapes, halved
  • ½ cup pecans, roughly chopped
  • ½ cup mayonnaise (Hellmann’s or Duke’s recommended)
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 ribs celery, finely diced
  • 3 stalks green onion, sliced
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 4–6 large croissants
  • Optional: 1 tablespoon fresh dill, chopped; ¼ cup dried cranberries; pinch smoked paprika

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and shred meat with fingers or two forks. If using cooked chicken breasts, dice into ½-inch cubes. You should have about 3 cups.
  2. Toast the pecans (optional but recommended): Place chopped pecans in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and slightly darker. Transfer to a plate to cool.
  3. Halve the grapes: Rinse and dry grapes, then cut each in half lengthwise. Quarter larger grapes if needed.
  4. Dice the celery and slice the green onions: Finely dice celery and thinly slice green onions (white and green parts). Set aside.
  5. Make the dressing: In a large mixing bowl, combine mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Whisk until smooth. Taste and adjust seasoning.
  6. Combine everything: Add shredded chicken, halved grapes, toasted pecans, diced celery, and sliced green onions to the bowl with dressing. Fold gently with a rubber spatula until evenly coated.
  7. Season to taste: Add salt and pepper gradually, mixing and tasting. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust.
  8. Chill (optional): Refrigerate for 30 minutes to let flavors meld. Can be served immediately if in a rush.
  9. Prepare the croissants: Split croissants in half horizontally. For warm croissants, place on a baking sheet in a 350°F oven for 3-5 minutes until slightly crispy.
  10. Assemble and serve: Spoon generous amount of chicken salad onto bottom half of each croissant. Add top half and press gently. Serve immediately with fresh fruit, chips, or a green salad.

Notes

Use rotisserie chicken for maximum flavor. Toast nuts even if in a hurry—it makes a big difference. Don’t skip the lemon juice; it brightens the dish. Let salad rest before serving for best flavor. Watch salt as mayo, mustard, and rotisserie chicken all contain salt. Store chicken salad and croissants separately to prevent sogginess. The salad tastes even better the next day.

Nutrition

Keywords: chicken salad, grapes, pecans, croissants, easy chicken salad, weeknight dinner, picnic recipe, rotisserie chicken

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