Rosemary Chicken Salad on Croissants

Chicken Salad Croissant

Chicken salad is my family’s go-to meal for picnics in the park or at the beach. Like all good recipes, ours has evolved over the years, influenced by what we have in the pantry. Our current chicken salad has been inspired by a recipe from Joanna Gaines. 

The Fixings:

  • 5 cups cubed rotisserie chicken

  • 1 ½ cups halved red grapes or 1 cup craisins

  • ¼ cup sliced green onions

  • 2 tablespoons Sun Valley Dill Mustard

  • 1 ¼ cups mayonnaise

  • 1 ½ teaspoons rosemary

  • Salt and pepper to taste if desired (or add a little more mustard!)

  • 6 croissants, sliced horizontally

  • 6 romaine or butter lettuce leaves (optional) 

The Cooking:

  1. In a large bowl, combine the chicken, grapes or craisins, and green onions. Add Sun Valley Dill Mustard, mayonnaise, and rosemary. Toss until well combined. Add additional seasoning to taste.

  2. Cover and chill in the refrigerator for 1-2 hours (optional). 

  3. Serve on croissants with lettuce leaves, and enjoy!

  4. Serves 6.

Feeling fancy? Spread melted butter on the tops of each croissant and sprinkle with rosemary. Pop them in the oven at 350 degrees F for 10-15 minutes or until lightly crispy. Then fill with chicken salad!