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!
This chicken salad has been my go to for a while now!! It has the best flavor, keeps so well, and is so easy to make!