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Quick Rotisserie Chicken Salad Croissant Sandwich Recipe (Easy & Best!)

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A creamy, tangy chicken salad made with Greek yogurt and rotisserie chicken, piled onto a flaky, buttery croissant. This quick and easy sandwich comes together in under 10 minutes and is perfect for busy days, meal prep, or last-minute lunches.

Ingredients

Scale
  • 3 cups cooked rotisserie chicken, shredded (about 1 medium rotisserie chicken)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup mayonnaise
  • 1 celery stalk, finely diced (about 1/3 cup)
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt (plus more to taste)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 4 large croissants
  • 4 leaves butter lettuce or green leaf lettuce (optional)
  • 1/2 cup sliced almonds, toasted (optional)

Instructions

  1. Shred the chicken: If your rotisserie chicken is still warm, use forks or your fingers to shred it into bite-sized pieces. Remove and discard the skin and bones. You want about 3 cups of shredded meat.
  2. Prep the veggies: Finely dice the celery stalk and mince the red onion. If using fresh parsley, chop it now.
  3. Make the dressing: In a large mixing bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Whisk with a fork until smooth.
  4. Combine everything: Add the shredded chicken, diced celery, minced onion, and fresh parsley (if using) to the bowl. Fold everything together gently until evenly coated. Don’t overmix.
  5. Chill (optional but recommended): Cover the bowl and refrigerate for 15-30 minutes to let the flavors meld.
  6. Toast the almonds (if using): While the chicken salad chills, toast the sliced almonds in a dry skillet over medium heat, stirring constantly, until golden and fragrant (about 2-3 minutes). Transfer to a plate to cool.
  7. Prepare the croissants: Slice each croissant horizontally, but not all the way through—leave one side attached like a hinge. If day-old, warm in a 300°F oven for 3-4 minutes.
  8. Assemble the sandwiches: Place a lettuce leaf on the bottom half of each croissant (if using). Spoon about 1/2 cup of chicken salad onto the lettuce. Sprinkle with toasted almonds if desired. Close the croissant gently.
  9. Serve immediately: Cut in half diagonally for a prettier presentation. Best enjoyed fresh.

Notes

For best results, shred chicken while still warm. The chicken salad can be made ahead and stored in the fridge for up to 3 days. Assemble sandwiches just before serving to prevent soggy croissants. For a dairy-free version, use dairy-free yogurt and vegan mayo. For gluten-free, use gluten-free rolls or lettuce wraps.

Nutrition

Keywords: chicken salad, croissant sandwich, rotisserie chicken, quick lunch, easy recipe, chicken salad sandwich

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