I’m not the biggest fan of store bought chicken salad but, homemade chicken salad? On a buttery, lightly toasted croissant? Fully loaded with avocado, lettuce, bacon and mayo? I could eat this sandwich all summer long!
It turns out I have deep feelings when it comes to brining this sandwich together. I share my “opinions” here in this episode of The Cook’s Channel 👇
Get the full recipe here 👇
PrintFully Loaded Chicken Salad Sandwich
Ingredients
Units
Scale
Ingredients:
- Rotisserie chicken (or 3 cups shredded chicken)
- 1 cup mayonnaise
- Juice from half a lemon
- 1 tsp salt
- 1 tsp garlic powder
- 2 Tbsp dijon mustard
- 1/4 cup dried cranberries
- 2 stalks celery, thinly sliced
- 4 scallions, sliced
For serving:
- Bacon
- Avocado
- Slices of sharp cheddar cheese
- Fresh lettuce
- Croissants
Instructions
Instructions:
- Add all the ingredients to a bowl and mix to combine! You can make this a day ahead. Will last in the refrigerator for up to one week.
To assemble:
- Lightly toast croissant (I like to cut the croissant in half and toast it in my toaster oven at 375 degrees for about 3 minutes).
- Add 2-3 scoops of chicken salad to one side of the croissant.
- Add lettuce, a slice of sharp cheddar cheese, bacon (I cook my bacon in the oven at 400 degrees for about 15 minutes), and smashed avocado. Enjoy!
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